Texture – a Hydrocolloid Recipe Collection, V.2.1 (June 2008) Available for Free Download from And

TEXTURE A hydrocolloid recipe collection

Edited by Martin Lersch Texture – A hydrocolloid recipe collection, v.2.1 (June 2008) Available for free download from http://khymos.org and http://blog.khymos.org

Please report errors to [email protected].

Copyright notice This work is licensed under the Creative Commons Attribution-Noncommercial-Share Alike 3.0 Unported License. To view a copy of this license, visit http://creativecommons.org/licenses/by-nc- sa/3.0/ or send a letter to Creative Commons, 171 Second Street, Suite 300, San Francisco, California, 94105, USA. You are free: • to Share — to copy, distribute and transmit the work • to Remix — to adapt the work Under the following conditions: • Attribution. You must attribute the work in the manner specified by the author or licensor (but not in any way that suggests that they endorse you or your use of the work). • Noncommercial. You may not use this work for commercial purposes. • Share Alike. If you alter, transform, or build upon this work, you may distribute the resulting work only under the same or similar license to this one.

Referencing and attribution For online use, please include the text “hydrocolloid recipe collection edited by Martin Lersch” with a link to http://khymos.org/recipe-collection.php For offline referenceing, please cite this document as: Lersch, M. (ed.) Texture - A hydrocolloid recipe collection (v.2, 2008). Available for free download from http://khymos.org/recipe-collection.php.

Disclaimer All recipes have not been tested by the editor so there is no guarantee that they actually work as intended and that the directions are complete, accurate and correct.

Words of caution Always make sure that the hydrocolloid you use is indeed inteded for consumption. Chemicals come in different purities. Note that some chemicals are sold "for research use only". Many of the hydrocolloids mentioned herein are available in "technical grade" purities which might be intended for non-food applications only. If using PVC tubes to make noodles only "food grade" tubes should be used.

Cover picture The picture shows agar noodles made from 40 g soy sauce, 60 g water and 1.1 g agar. Everything was heated to dissolve the agar. Using a syringe, the solution was sucked into a PVC tube (2 m, 2mm i.d.) and left to cool for 1 min. The noodle was blown out of the tube, coiled into a spiral and then cut with a sharp knife. (Photo: Martin Lersch)

Texture – A hydrocolloid recipe collection, v.2.1 (June 2008) Available for free download from http://khymos.org and http://blog.khymos.org

Table of contents Agar ...... 6 Carrageenan...... 11 Cornstarch ...... 14 Gelatin ...... 18 Gellan ...... 26 Guar gum...... 30 Gum arabic ...... 32 Konjac...... 33 Lecithin ...... 34 Locust bean gum ...... 36 Maltodextrin ...... 37 Methyl cellulose ...... 38 Pectin...... 42 Sodium alginate...... 45 Xanthan ...... 50 Multi-hydrocolloid recipes...... 53 Non-hydrocolloid foams...... 58 Appendix...... 60 Comparison of gel texture in common gelling agents...... 60 Volume-weight conversion of hydrocolloids...... 60 Synergies ...... 60 Gelatin gels with alcohol ...... 61 Gelatin and bloom strength...... 61 Formula for conversion of bloom strengths ...... 61 Miscellaneous ...... 61 List of common chemicals ...... 62 Conversion table for brand names...... 62 Comparison of hydrocolloid properties ...... 63 References ...... 66 Suppliers...... 67 Texture index...... 68 Overview of texture-hydrocolloid combinations represented in recipe collection...... 68 List of recipes according to texture and hydrocolloid used...... 69 Keyword index ...... 74

Version history v. 1 (August 2007) First version with 111 recipes. v. 2 (May 2008) Several new recipes added (now counting more than 220 in total), including recipes with cornstarch, gum arabic, konjac and locust bean gum. In each section recipes are now sorted according to amount of hydrocolloid used. The appendix has been updated with tables for comparison of hydrocolloid properties, hydrocolloid densities and synergies. A major improvement is that recipes have been indexed according both to the texture/appearance of the resulting dish and according to hydrocolloids. v.2.1 (June 2008) Gelatin section updated to reflect the fact that the size of gelatin sheets compensates for the different bloom strengths available. Supplier list updated. Typos corrected. Recipes added/deleted.

Texture – A hydrocolloid recipe collection, v.2.1 (June 2008) Available for free download from http://khymos.org and http://blog.khymos.org

Foreword A hydrocolloid can simply be defined as a substance that forms a gel in contact with water. Such substances include both polysaccharides and proteins which are capable of one or more of the following: thickening and gelling aqueous solutions, stabilizing foams, emulsions and dispersions and preventing crystallization of saturated water or sugar solutions. In the recent years there has been a tremendous interest in molecular gastronomy. Part of this interest has been directed towards the “new” hydrocolloids. The term “new” includes hydrocolloids such as gellan and xanthan which are a result of relatively recent research, but also hydrocolloids such as agar which has been unknown in western cooking, but used in Asia for decades. One fortunate consequence of the increased interest in molecular gastronomy and hydrocolloids is that hydrocolloids that were previously only available to the food industry have become available in small quantities at a reasonable price. A less fortunate consequence however is that many have come to regard molecular gastronomy as synonymous with the use of hydrocolloids to prepare foams and spheres. I should therefore emphasize that molecular gastronomy is not limited to the use of hydrocolloids and that it is not the intention of this collection of recipes to define molecular gastronomy. Along with the increased interest in hydrocolloids for texture modification there is a growing scepticism to using "chemicals" in the kitchen. Many have come to view hydrocolloids as unnatural and even unhealthy ingredients. It should therefore be stressed that the hydrocolloids described in this collection are all of biological origin. All have been purified, some have been processed, but nevertheless the raw material used is of either marine, plant, animal or microbial origin. Furthermore hydrocolloids can contribute significantly to the public health as they allow the reduction of fat and/or sugar content without loosing the desired mouth feel. The hydrocolloids themselves have a low calorific value and are generally used at very low concentrations. One major challenge (at least for an amateur cook) is to find recipes and directions to utilize the “new” hydrocolloids. When purchasing hydrocolloids, typically only a few recipes are included. Personally I like to browse several recipes to get an idea of the different possibilities when cooking. Therefore I have collected a number of recipes which utilize hydrocolloids ranging from agar to xanthan. In addition to these some recipes with lecithin (not technically a hydrocolloid) have been included. Recipes for foams that do not call for addition of hydrocolloids have also been included for completeness. Some cornstarch recipes have been included to illustrate it's properties at different concentrations. Recipes where flour is the only hydrocolloid do not fall within the scope of this collection as these are sufficiently covered by other cook books. All recipes have been changed to SI units which are the ones preferred by the scientific community (and hopefully soon by the cooks as well). In doing so there is always uncertainty related to the conversion of volume to weight, especially powders.1 As far as possible, brand names have been replaced by generic names. Almost all recipes have been edited and some have been shortened significantly. To allow easy comparison of recipes the amount of hydrocolloid used is also shown as mass percentages and the recipes are ranked in an ascending order. In some recipes, obvious mistakes have been corrected. But unfortunately, the recipes have not been tested, so there is no guarantee that they actually work as intended and that the directions are complete, accurate and correct. It appears as if some of the recipes are not optimized with regard to proper dispersion and hydration of the hydrocolloids which again will influence the amount of hydrocolloid used. It is therefore advisable to always consult other similar recipes or the table with the hydrocolloid properties. The recipes have been collected from various printed and electronic sources and every attempt has been made to give the source of the recipes. Since recipes can neither be patented nor copyrighted, every reader should feel free to download, print, use, modify, and further develop the recipes contained in this compilation. The latest version will be available for download from http://khymos.org/recipe-collection.php and will also be announced at http://blog.khymos.org. I would like to thank readers for giving me feedback and suggestions on how to improve the collection. Feedback, comments, corrections and new recipes are always welcome at [email protected]. Martin Lersch Oslo, May 2008

1 Conversion has been done at http://www.convert-me.com/en/convert/cooking. Hydrocolloid densities are found in the appendix.

Texture – A hydrocolloid recipe collection, v.2.1 (June 2008) Available for free download from http://khymos.org and http://blog.khymos.org

Quick guide There are several ways of using this collection of recipes. You can search the recipes by...

1. Hydrocolloid Turn to the section covering the hydrocolloid of interest. In each section, recipes are arranged in an ascending order according to the amount of hydrocolloid used in the recipe. Or you can use the index on page 74 to find particular recipes in the multi-hydrocolloid section.

2. Texture In the texture index starting on page 69 all recipes have been grouped according to the texture produced and the hydrocolloid used. A table on page 68 shows the different texture- hydrocolloid combinations which are exemplified in the recipe collection.

3. Properties When looking for a hydrocolloid with special properties, start by looking at the table “Comparison of hydrocolloid properties” on page 63. Having found a hydrocolloid which fits your application you can either turn to the appropriate section or use the texture index.

Before proceeding with a recipe, check the table starting on page 63. Pay special attention to the details regarding dispersion and hydration. Also note possible interactions with promoters and inhibitors.

Texture – A hydrocolloid recipe collection, v.2.1 (June 2008) Available for free download from http://khymos.org and http://blog.khymos.org

Agar

Tips and tricks Name agar (E406) • Addition of glycerol or sorbitol can prevent Origin polysaccharide obtained from red algae dehydration of the gel. (several species) • When replacing gelatin or pectin for gels, Properties, thermoreversible, heat resistant, brittle gel; use 2-3 and 10 times less agar texture high hysteresis respectively Clarity clear to semi-opaque Dispersion in cold or hot water • For "raw" preparations dissolve agar in Hydration > 90 °C; heating to boil necessary for small quantity of water. Heat remaining (dissolution) gelling. solution to 35-45 °C and mix with agar pH 2.5-10 solution. Setting 35-45 °C, rapid (minutes) • If left uncovered agar gels dry out, but if Melting 80-90 °C% immersed in water or other liquid it swells Promoter sugar; sorbitol and glycerol improve and retains it's original shape. elasticity. • A special property of agar is the large Inhibitor tannic acid (counteracted by add. of difference between the gelling temperature glycerol); prolonged heating at pH outside and the melting temperature. This is known the range 5.5-8 Tolerates salt, sugar, alcohol, acid, proteases as hysteresis Viscosity of low solution Typical 0.2% will set, 0.5% gives firm jelly, [0.24- concentration 3%] * Synergies locust bean gum (only with certain agar types) Syneresis yes (can be prevented by replacing 0.1- 0.2% agar with locust bean gum) * Concentrations in [square brackets] show range exemplified in this collection.

Agar 6 Texture – A hydrocolloid recipe collection, v.2.1 (June 2008) Available for free download from http://khymos.org and http://blog.khymos.org

Clear liquid by agar filtration Prepare the vegetables (try French sweet peas), blend with cream and water and strain. 1000 mL cloudy liquid or purée Bring to boil and add agar. Stir well for a few 0.7-1.8 g agar (0.07-0.18%) minutes (can use blender). Add flavoring Strain liquid to remove particles. Bring to (pepper, etc.). Leave to set for a few hours. simmer, add agar and stir to dissolve. Let cool When cold, put into blender and blitz the gel and freeze. Line a strainer with a cheese cloth into a mashed runny purée. Pour into 1 L heat or a coffee filter and place the strainer over a resistant whipper. If not runny, add a little bowl. Place the frozen block in the strainer and water and if too runny add a small pinch of allow the clear liquid to drain out of the agar xanthan. Blend again a few minutes. network. An agar filtration typically takes 8 hours compared to 2-3 days for a gelatin Follow recommendations of dispenser supplier filtration. and charge with nitrous oxide. Heat whipper in http://foros.chefuri.net/viewtopic.php?p=36649 saucepan of water till warm (~70 °C). Layer hot vegetable purée on a soup or a very hot plate Hot lobster gelatin http://www.gastronomie.kalys.com 250 g lobster stock Lemon curd with agar 0.6 g agar (0.24 %) salt 2-3 lemons, juiced 250 g sugar Mix the lobster stock, salted to taste, with the 50 g butter agar. Bring to a boil over medium heat while 3 eggs stirring continuously. Allow to gel in the 2 g agar (0.35%) refrigerator for at least 2 hours and heat under the salamander (hot air heater) before serving. Bring all ingredients to a boil. Add lemon zest http://www.texturaselbulli.com and/or bergamot oil if desired. http://www.chefsimon.com Coconut jelly with strawberry sauce Terrine of basil 250 mL milk 15 g grated coconut 250 g basil water 75 g sugar 0.9 g agar (0.36 %) 1 g agar (~ 0.26%) salt 1/2 lemon, juiced (~20 mL) Combine 1/4 of the basil water and the 25 g cream powdered agar. Bring to a boil over medium

heat while stirring continuously, remove from Strawberry sauce: heat an add the rest of the basil water, salted 250 g strawberries to taste. Allow to gel in the refrigerator for at 50 g sugar least 3 hours, in a square container so that it Cook the milk together with the grated coconut has a thickness of 1 cm. and the sugar. When it boils, add the agar and http://www.texturaselbulli.com cook for 3 minutes. Leave it to cool down until it is tepid and add the lemon juice and the Fruity flan dessert cream. Pour the liquid in a mold and cool it in the fridge. Cut it into different shapes. 3.0 g agar (0.38 %) 750 mL whole milk Wash and chop the strawberries, add the 50 g dairy cream sugar and grind. Serve the coconut jelly with a 1 t vanilla extract little bit sauce on the top. 30 g sugar Adapted from http://www.inicon.net pieces of fruit, raisins or gelled dulce Blend agar, milk and cream and heat to boiling Hot vegetable mousse point. Maintain boil for a few minutes. Strain 2.5 g agar (0.33 %) and pour into small pots or ramekins. To flavor, 500 g water add flavors and aromas at boiling point and stir 50 g dairy cream (thick) in. Pour onto pieces of fruit or gelled dulce. 200 g vegetable purée (mashed and thinned) You might also try adding some sodium pepper alginate pearls or raisins. (xanthan)

Agar 7

Texture – A hydrocolloid recipe collection, v.2.1 (June 2008) Available for free download from http://khymos.org and http://blog.khymos.org

If you mix the gel in a blender and then expand 200 g milk in a whipper or use a whisk you can produce a 1/2 vanilla pod light heat stable mousse. 70 g egg yolk http://www.gastronomie.kalys.com 50 g icing sugar 4 g agar (0.46%)

Cold sauce with green cardamom For citrus marmalade 1000 mL water 1/2 lemon 50 g glucose 1/2 lime 12 capsules of cardamom 1/4 orange 3-4 cm fresh ginger, peeled and minced 150 g sugar zest of 1 lime 2 g agar (~ 0.5%) 50 g sugar For thickening use one of the following 120 g water 4 g agar (0.38%) Cut the chocolate into small pieces and melt it 20 g pectin (1.9%) in a double boiler. Boil the cream, milk and 10 g gelatin (1.0%) vanilla. Once it boils, add the agar and cook for Bring water and glucose to boil and infuse some minutes. Mix the egg yolks and the sugar cardamom, ginger for 20 min. Add desired and add it to the cream mixture. Add the thickening agent and stir until dissolved (if melted chocolate as well and mix very well using agar or pectin, mix with 10 g sugar to aid together. Pour in a bowl and let it rest in the dispersion). Strain and serve. fridge over night. http://www.chefsimon.com Citrus marmalade: cut the lemon, the lime and the orange (like for a fruit salad). Cook and add Fruit jelly 150 g sugar. Let it cook until getting a coarse purée. Mix 50 g sugar and the agar in the 5 g agar (~ 0.42 %) water and heat to dissolve. Put it together with 500 g halved peaches in syrup the fruits and cool to set. 500 g halved peaches/pears without syrup 200 g sugar (or use 50 g maltitol, 50 g http://www.inicon.net maltodextrin and 100 g glucose) Yokan Flavoring to taste: 5 g agar (~0.8%) 1 spent vanilla pod 2-300 g water basil 1-200 g sugar lemon/orange rind 150-300 g inverted sugar nutmeg 0.2 g citric acid ginger flavor and color green pepper azuki beans (enough to produce a hard gel) orange liqueur orange cordial Agar is dissolved in boiling water with sugar and inverted sugar and maintained at 106 ºC Strain the fruit. Collect the syrup from the cans for a few hours to reduce the volume. After and add the agar. Bring to boil. brief cooling, the azuki bean purée previously Heat the fruit and sugar in a large saucepan. prepared and the acid are added together with Blend to purée. When boiling add agar and flavors and colorings. It is left to cool overnight canned fruit syrup. Add flavoring. at room temperature. This gel has a dried weight of 70–75%. It is placed in an oven at 55 Stir well and evaporate 20% of the solution. If ºC as long as needed to reach a dry weight of desired, add some orange liqueur or orange 84–86% and is cut in small pieces that are first cordial for extra bitterness. Pour into jam jars folded in an oblate (edible paper made of) and or ramekins and leave to set all night. later in plastic. Variation: With 10 g of agar, you obtain a T. Matsuhashi in CRC Handbook of hydrocolloids harder gel closer to a firm jam. http://www.gastronomie.kalys.com Cold cod-fish salad with agar wrapping For agar film: Chocolate mousse 100 mL water 300 g cocoa (60%) 1 g agar (1.0 %) 250 g whipped cream 1 g glycerol

Agar 8

Texture – A hydrocolloid recipe collection, v.2.1 (June 2008) Available for free download from http://khymos.org and http://blog.khymos.org

Squid: From the baby squid only the tentacles For cold cod-fish salad: will be used. Clean and salt the tentacles assorted chopped salad before dipping them in tempura and fry with cod-fish generous hot oil. Strain. chick peas Serve on spoons, the noodles at the bottom, red pepper dress with garlic oil and the baby squid on the minced olives top. parsley oil Adapted from http://www.inicon.net salt vinegar Agar gel cubes For agar film: dissolve agar in water. Bring to 125 mL orange juice (for color add some boil for 1 min on low heat. Remove from heat cordial or red food color) and leave to cool. When lukewarm, add 1.3 g agar (1.0 %) glycerol. Mix well and pour over a plastic foil to obtain a thin film of agar which gels within or minutes. 200 g strawberry cordial Once the film has gelled, a little bit of salad is 500 mL water added and is rolled in such a way that the film 10 g agar (1.4 %) of agar and glycerol wraps the salad in a roll.

For cold cod-fish salad: chop cod-fish, red or pepper, olives and parsley in small pieces and mixed with the chick peas. Next, oil, vinegar 80 g violet cordial and salt are added. AII should be mixed well 450 mL water and served on the plate together with the agar 8 g agar (1.5 %) and glycerol roll garnishing previously Bring the liquid(s) and agar to boil. Stir well. prepared with salad. Pour into containers. Set aside 2 hours to cool Adapted from http://www.inicon.net down. Turn agar gel out and cut into cubes. http://www.gastronomie.kalys.com Battered baby squids with agar noodles Noodles: Hot foam of red fruits 300 mL white wine vinegar 250 mL syrup or purée of red fruits/berries 200 mL concentrated fish stock 3-4 g agar (1.2-1.6%) 100 mL soy sauce 30 g squid ink Disperse agar in purée and bring to boil. Leave 7 g agar (1.1%) to set. Blitz with an immersion blender and heat to 70 °C (if agar melts, start over again). Garlic oil: Sieve and transfer to an iSi whipper designed 3 cloves garlic for use with hot preparations, charge with 250 mL extra virgin olive oil nitrous oxide and dispense while still hot. This yields a hot, stable, fluid foam. Keep whipper in Battered baby squids: a warm bath to avoid blocking of the nozzle. tempura http://www.chefsimon.com 500 g baby squids sunflower oil Orange marmalade Noodles: Bring vinegar, fish stock, soy sauce 1000 mL fresh orange juice and squid ink to boil. Add agar and leave 14 g agar (~1.4%) boiling for 2 minutes. Cool mixture in a mold in 3 T honey the fridge. When cold, cut the mixture to flat vanilla noodles with a very sharp knife or with a peel from 3 oranges special device for making noodles. You can also fill a suitably sized pvc tube using a Peel oranges carefully (leaving the white syringe. behind) and slice thinly. Boil the peel with vanilla, honey and orange juice and reduce to Garlic oil: Slice cloves and fry with the olive oil 750 mL. Add agar to the boiling juice. Fill jars in a pan until Iight brown color. or glasses. Henrik Schellhoss via http://kochmuetzen.net

Agar 9

Texture – A hydrocolloid recipe collection, v.2.1 (June 2008) Available for free download from http://khymos.org and http://blog.khymos.org

Agar drink with lime Parmesan spaghetti Agar jelly 200 mL fond/stock (not too salt) 25 g agar (1.5 %) 100 g parmesan, grated 1200 mL water 5 g agar (1.7%) 480 g sugar Stir parmesan into boiling fond. After one hour food coloring filter through chinois and store over night in

fridge. Filter again if necessary. Bring filtrate to Syrup boil while adding agar and stirring constantly. 150 g rock sugar 4 pandan leaves For thick spaghettis: close one end of drinking straw (diameter ~ 5 mm) and fill with parmesan Drink mix. freshly squeezed lime juice ice water For thin spaghettis: fill a suitable plastic tube ice cubes (typically 2 m length, 2-3 mm diameter) with the mix using a syringe. Immerse the filled tube For agar jelly: Put agar, water and sugar in a into ice water for 2-3 minutes. Fill the syringe pot. Mix well and bring to a boil. Once it with air to blow out the spaghetti. reaches boiling point, lower heat and simmer Adapted from Henrik Schellhoss via http://kochmuetzen.net for about 15 minutes till the mixture is somewhat clear. Add coloring and stir well. Put Vinaigraitte sheets into a mold and set in the fridge. When it is set, grate it finely. 100 g rice vinegar 50 g sugar For syrup: Put sugar, pandan leaves or pandan 300 g spring water essence and water into a pot. Bring to a boil 1 g salt and lower heat. Simmer for another 15 minutes 16 g agar (2.6%) until sugar has melted and the syrup has 150 g olive oil thickened slightly. Bring vinegar, water, sugar and salt to a boil. Put into a tall glass some grated agar, syrup, Add agar and stir until dissolved. Remove from lime juice and top up with ice cubes and ice heat and add olive oil while mixing with an water. immersion blender. Spread the mixture on a http://www.recipezaar.com/147596 silpat or a baking sheet to a thickness of about 1 mm. Let cool and cut to desired shapes. Sweet Potato Jelly Pierre Gagnaire via http://www.pierre-gagnaire.com 200 g sweet potatoes, diced 200 mL coconut milk Chocolate flavored doughnut icing 20 g agar (1.6 %) 64 % sugar 100 g sugar 12 % water 750 mL water 9 % alkalized cocoa powder 1 pinch salt 9 % vegetable shortening 2 screwpine leaves, knotted (pandan) 3 % agar (cold soluble) or 1/2 t pandan extract 3 % skimmed milk powder Steam sweet potatoes until soft. Combine the Blend all dry ingredients. Slowly add dry sweet potatoes and coconut milk in a blender. ingredients to stirred water at 50 °C. Blend Strain mixture through a fine sieve. Combine until smooth. Yields a soft icing with minimal agar powder, sugar, water and pandan leaves flow suitable for doughnuts. in a saucepan and bring to a boil until agar dissolves. Stir in puréed sweet potato and http://www.cybercolloids.net coconut mixture and simmer over low heat. Add a pinch of salt and pour the jelly mixture into a wet tray or mold. Leave aside at room Further recipes with agar can be found in the temperature to set, then chill well before section “Multi-hydrocolloid recipes” on page cutting into desired shapes. 53. http://www.recipezaar.com/92942

Agar 10

Texture – A hydrocolloid recipe collection, v.2.1 (June 2008) Available for free download from http://khymos.org and http://blog.khymos.org

Carrageenan

Tips and tricks Name carrageenan (E407) carrageenan (E407) iota type kappa type • Used at low levels (0.025- Origin polysaccharide obtained from polysaccharide obtained from 0.035%) iota carrageenan red seaweed red seaweed. provides a rich mouth feel Properties, thermoreversible, soft, shear- thermoreversible, firm, brittle to milk based drinks. texture thinning, elastic gel with gel with potassium • The shear thinning property calcium of iota carrageenan gives a Clarity clear/slightly turbid certain "melt-in-mouth" Dispersion cold water, dispersion is cold water, dispersion is feeling improved by mixing with sugar improved by mixing with sugar (3-5x) or small amounts of (3-5x) or small amounts of • If used for products with pH alcohol alcohol < 4.3 carrageenan should Hydration > 70 °C; for high sugar > 70 °C added immediately before (dissolution) concentrations: add sugar cooling to avoid excessive after hydration. hydrolysis with resulting pH 4-10 4-10 loss of gel strenght/viscosity Setting 40-70 °C (0.2-0.8%), higher 30-60 °C (0.2-0.8%), higher temp. with increasing temp. with increasing electrolyte conc. electrolyte conc. Melting 5-10 °C above setting 10-20 °C above setting temperature (unless mixed temperature (unless mixed with with starch) certain proteins) Promoter calcium yields soft and elastic potassium, milk protein gels Inhibitor hydrolysis of solution at low salts; hydrolysis of solution at pH with prolonged heating; low pH with prolonged heating; gels are stable gels are stable Tolerates salt Viscosity of medium low solution Typical 1-1.5% for gel 1.5% for gel conc. [0.02-1.5%] [0.02-1.5%] Synergies starch locust bean gum (increased elasticity, improves clarity, reduced syneresis), konjac, tara, milk protein Syneresis no yes

Carrageenan 11

Texture – A hydrocolloid recipe collection, v.2.1 (June 2008) Available for free download from http://khymos.org and http://blog.khymos.org

Frappuccino Fluid gel: Beat the gel into a smooth thick solution. Serve chilled or heated as a hot Unflavored mix sauce. 1000 mL milk 0.5 g carrageenan (0.04%, 0.02% in drink) Foam: Pour fluid gel into a heat resistant 125 g sugar whipper and charge with nitrous oxide. Shake 115 g nonfat powdered milk well. Dispense onto a plate as decoration or onto a hot cocoa or coffee drink. Serve hot or For Frappuccino cold. 200 mL unflavored mix Alternative preparation: Melt chocolate in a 200 mL ice double boiler. Whisk cream and sugar and fold 30 mL ground chocolate (Ghirardelli or similar) into chocolate. Heat water to boiling point and 1 espresso shot add carrageenan while stirring. Add the Unflavored mix: Mix ingredients in blender, at chocolate and cream mix using blender. Add least one day ahead. Chill. flavoring to taste (amaretto, cordial, instant coffee, liqueur or nuts). Pour hot into ramekins Frappuccino: Pour unflavored mix into blender. or a large dish. Leave to cool down a few Add ground chocolate and a single shot of hours. Serve room tempered or chilled. chilled espresso. Add ice, blend until smooth, Variation: Blitz this chocolate flan into a rich and pour into cup. unctuous cream (add chunky flavoring after JR at http://www.coffeegeek.com this step i.e. nuts, agar drops, sodium alginate pearls, pieces of fruit…) Pineapple gel http://www.gastronomie.kalys.com 250 g pineapple juice 0.3 g iota carrageenan (0.12%) Milk gel Mix the pineapple juice with iota carrageenan 200 g milk and pour into a saucepan. Bring to a boil and 0.6 g iota carrageenan (0.3%) allow to gel in the refrigerator. Mix the milk with the iota carrageenan and http://www.texturaselbulli.com blend with a hand-held mixer until completely dissolved. Pour into a saucepan, heat to 80 °C Frappuccino and allow to gel in the refrigerator. 500 mL ice http://www.texturaselbulli.com 2-4 shots of espresso 150 mL milk Basic foam with carrageenan 1 g carrageenan (~0.13%) 1 g iota carrageenan (0.5%) chocolate syrup to taste 2 g emulsifier (milk/plant protein, e.g. lecithin) sugar to taste 200 mL liquid (e.g. dairy based) Blend the espresso, chocolate and milk on low Disperse carrageenan and emulsifier into cold speed, then add carrageenan gingerly, but liquid. Allow some time for hydration. Whisk at quick. Then add all the ice right away, and high speed or dispense from whipper charged blend on high for about 30 seconds to a minute. with nitrous oxide to make foam. Substitute some of the milk with heavy cream if desired. http://www.inicon.net CoffeeKid at http://www.coffeegeek.com Fruit-flavored water dessert jelly Chocolate foam, chantilly and dessert sugar 15–20% carrageenan (kappa/iota blend) 0.60–0.90% 3.5 g carrageenan (0.28%) potassium citrate 0.20–0.35% 600 mL water citric acid 0.30–0.45% 200 g melted chocolate color 400 g dairy cream flavor 50 g sugar water to 100% 1 teaspoon of instant coffee Mix ingredients. Heat. Cool to set. Heat all ingredients to minimum 80 °C a few minutes. CRC Handbook of hydrocolloids Gel: Leave to set. A gel will form.

Carrageenan 12 Texture – A hydrocolloid recipe collection, v.2.1 (June 2008) Available for free download from http://khymos.org and http://blog.khymos.org

Gelatinated cucumbers in bloom Disperse carrageenan in cold water with hand held mixer. Allow to hydrate in refrigerator over 20 cucumbers in bloom night. Drip or pour with a spoon into the 100 g brine from pickled gherkins potassium solution. Leave until set. Remove 0.75 g kappa carrageenan (0.75%) and rinse. Wash the cucumbers in bloom and refrigerate. http://www.inicon.net Combine 100 g of brine from pickled gherkins with the kappa carrageenan in a saucepan. Porcini amber Bring to a boil. Dip the cucumbers twice in the warm mixture and refrigerate. 5 fresh porcinis 200 g porcini stock http://www.texturaselbulli.com 3 g kappa carrageenan (1.5%) Basic gel recipe with iota carrageenan Slice the porcinis to a thickness of 0.3 cm. Mix the stock with the kappa carrageenan and 1-1.5 g kappa carrageenan (1-1.5%) bring to a boil until dissolved. Dip a porcini 100 mL milk slice into the mixture and place on a flat tray.

Repeat with the rest of the slices. Disperse carrageenan in cold milk with hand held mixer. Bring to boil and pour solution into http://www.texturaselbulli.com desired form/mold. Cool. http://www.inicon.net Celery pudding 530 mL celery juice Spherification with iota carrageenan 56 g skim milk powder 3 g iota carrageenan (1-1.5%) 1/2 t iota carrageenan 100 mL water (or flavored liquid) salt to taste

Combine all ingredients in bowl and combine Setting bath with immersion blender. Transfer to saucepan 5 g calcium lactate and heat to 82 °C. Divide mixture among eight 100 mL water rocks glasses and refrigerate until pudding is Disperse carrageenan in cold water with hand set. Cover and keep refrigerated until 15 held mixer. Allow to hydrate in refrigerator over minutes before serving. night. Drip or pour with a spoon into the Wylie Dufresne via Art Culinaire, Spring 2006 potassium solution. Leave until set. Remove and rinse.

http://www.inicon.net Further recipes with carrageenan can be found in the section “Multi-hydrocolloid recipes” on Basic gel recipe with kappa carrageenan page 53 . 1.5 g kappa carrageenan (1.5%) 100 mL water (or flavored liquid)

Disperse carrageenan in cold water with hand held mixer. Bring to boil and pour solution into desired form/mold. Cool. http://www.inicon.net

Spherification with kappa carrageenan 1.5 g kappa carrageenan (1.5%) 100 mL water (or flavored liquid)

Setting bath 5 g potassium phosphate (5%) 100 mL

Carrageenan 13 Texture – A hydrocolloid recipe collection, v.2.1 (June 2008) Available for free download from http://khymos.org and http://blog.khymos.org

Cornstarch

Tips and tricks Name cornstarch Origin polysaccharide extracted from • Corn starch has about twice the thickening maize/corn power of flour. Properties, texture thermoirreversible thickener Clarity opaque Dispersion cold water Hydration 62-72 °C (dissolution) pH Setting thickens when heated > 70 °C Melting Promoter Inhibitor pH around 2-3 lowers viscosity Tolerates Viscosity of solution high once fully hydrated Typical conc. [0.4-10.4%] Synergies Syneresis

Cornstarch 14 Texture – A hydrocolloid recipe collection, v.2.1 (June 2008) Available for free download from http://khymos.org and http://blog.khymos.org

Soft meringue for pie filling mixture is cold, about 3 minutes. Set aside. Whip egg whites until soft peaks form. Add 50 Cornstarch gel g sugar and continue whipping until firm peaks 10 g cornstarch (0.4-0.8% in final preparation) form. Fold egg whites into grapefruit mixture in 80 mL water two batches. Divide between 6 soufflé cups

and bake at 180 °C for 15 min or until puffed Meringue and browned. 6 egg whites 30 mL water It's possible to bake the soufflés in the spent 140 g sugar grapefruit halves: Use a grapefruit spoon to 2-3 g cream of tartar clean any remaining pulp and membrane from the inside of 6 grapefruit halves. Dust the Stir cornstarch into 80 mL cold water. Heat to inside of the pith with sugar. Fill and bake as form a thick gel. Beat egg whites with 30 mL above. water and cream of tartar. Once soft peaks form, add sugar a little at a time. Then add 1-2 Australian Gourmet Traveller, March 2006 via T of the cornstarch gel. It prevents the http://gorgeoustown.typepad.com/lex_culinaria meringue from shrinking, beading and weeping. Use meringue for pie filling. Halva balls with feta cheese and pistachio Shirley O'Corrher in Cookwise 1 kg feta cheese 400 mL water John Nott's wine chocolate 80 g cornstarch (~4.2%) 325 g sugar 350 mL port wine 200 mL crumbled pistachios 60 g bittersweet chocolate, grated 65 g sugar (or to taste) Put the feta cheese in cold water to get soft. 3.2 g cornstarch (~0.7%) Then, filter very well and crumble with a fork. Dissolve the corn starch in a cup of water. Put all the ingredients into a heavy saucepan Bring to boil the remaining water and the sugar. and heat well. Bring to a boil, beating Add the corn starch with the water and let it constantly. Then serve in 4 cups or mugs, that cook over low fire for 10 minutes. After that have been warmed. time, add the cheese and go on coking for 15 http://www.recipezaar.com/262183 minutes more. While the halva is still warm, take small portions in the amount of a walnut Vanilla sauce (No-egg custard) and make balls with your hands. Sprinkle the halva balls with crumbled pistachios. Serve 800 mL milk warm or cold. 20 g cornstarch (~2.4%) 25 g sugar http://turkishanddelicious.blogspot.com 10 g vanilla sugar or 5 mL vanilla essence Cornstarch ice cream Mix everything while cold in a pan. Bring to boil a simmer for 2-3 min while stirring. Cool and 600 mL cream, half-and-half or milk serve. 100 g sugar pinch of salt http://krydder.org/2007/11/23/vaniljesaus-uten-egg/ 1 vanilla bean or 1 t vanilla extract 30 g cornstarch (4.1%) Grapefruit soufflés 250 mL grapefruit juice (or lemon/lime/orange) Flavorings (use one of the following) rind of 1/2 grapefruit, finely minced • Substitute honey for half the sugar. Add 100 g sugar 120 mL good jam to mixture before 15 g cornstarch (~3.2%) freezing. 30 mL water • Substitute buttermilk or yogurt for half the 2 egg whites cream or milk. • Add 240 mL halved, pitted cherries just Combine juice, 50 g sugar and rind in a small before freezing. saucepan over medium-low heat. Simmer until • Add 240 mL hulled, sliced strawberries, juice is reduced to 150 mL. Strain out rind blueberries, or peeled and chopped pieces. Mix starch and water together. Whisk peaches before freezing. starch mixture into hot juice and continue to • 120 mL very strong coffee for 120 mL whisk over low heat until juice is substantially cream or milk. thickened. Remove from heat and immerse pan into a cool water bath. Whisk until the juice

Cornstarch 15 Texture – A hydrocolloid recipe collection, v.2.1 (June 2008) Available for free download from http://khymos.org and http://blog.khymos.org

• 240 mL coconut milk for 240 mL cream or and stir until the custard becomes thick and milk; add 120 mL toasted dried coconut if smooth. The cornstarch prevents the egg yolks you like. from curdling. • Add 120 mL minced mint and 120 mL Shirley O'Corriher chopped dark chocolate just before freezing. Liquorice candy Bring 500 mL of cream/milk mix, sugar, vanilla 125 g all purpose flour seeds/bean (if using) and salt to boil. Let it 75 g cornstarch (~7.2%) simmer for some minutes and remove from 120 mL wheat gluten heat. In a bowl, add remaining cream/milk mix 1 1/2 T powdered licorice root a little by little to the cornstarch while stirring to 1 1/2 T powdered star anise avoid formation of lumps. Add cornstarch 700 g molasses mixture to pot and remove vanilla pod. Cook, stirring, until it starts to thicken and barely In a 2 L microwave pot, mix all dry ingredients. reaches a boil, about 5 minutes. Immediately Mix in molasses and mix thoroughly with a reduce heat to very low and stir for 5 minutes plastic spoon until mixture is smooth. Place or so until thick. Stir in vanilla extract, if using. mixture in microwave oven and cook for 1.5 If mixture has lumps, strain it into a bowl. Chill minutes. Stop oven and stir mixture. Repeat until cool, a couple of hours (you can skip this cook/stir cycle (8 times) for a total cooking time step if you have a machine with a built-in of 13.5 minutes in the microwave oven. freezer). When cool or if there are no lumps, Remove pot from oven. Pour liquorice on pour into an ice cream machine and freeze Teflon cookie sheet. While warm, press licorice according to the manufacturer’s instructions. to a patty about 1-1.5 cm thick. Allow to cool. Use a plastic knife to cut into strips, then roll http://www.nytimes.com/2007/08/01/dining/011mrex.html into sticks. Sticks may be cut into bite-sized pieces with scissors. Chocolate Cornstarch Pudding Ken Heintz and Peter D'Souza via 100 g sugar http://www.uwstout.edu/chd/rendezvous/Licorice%20Candy.htm 20 g unsweetened cocoa powder 40 g cornstarch (4.8%) Turkish delight pinch of salt 650 mL milk 1000 mL water 25 g margarine or butter 900 g sugar 5 mL vanilla extract 225 g cornstarch (~10.4%) 20 mL rosewater In a saucepan, stir together sugar, cocoa, 10 mL lemon juice cornstarch and salt. Place over medium heat, 6.5 g cream of tartar and stir in milk. Bring to a boil, and cook, red food coloring (optional) stirring constantly, until mixture thickens enough to coat the back of a metal spoon. For coating Remove from heat, and stir in margarine and 60 g cornstarch vanilla. Let cool briefly, and serve warm, or 225 g icing sugar chill in refrigerator until serving. Place the sugar, 250 mL water, and lemon Kelly Powers via http://allrecipes.com juice in a heavy saucepan over medium heat. Stir until the sugar dissolves and the mixture Pastry crème boils. Reduce the heat and simmer gently, 1 vanilla bean, split and scraped without stirring, until the mixture reaches the 240 mL whole milk soft-ball stage 114 – 118 °C. Remove the 120 mL heavy or whipping cream saucepan from the heat. 65 g sugar In a second large heavy saucepan over salt medium heat, stir together cornstarch and the 30 g cornstarch (5.5%) cream of tartar. Gradually stir in the remaining 5 large egg yolks water until no lumps remain. Stir constantly, Heat milk, cream and vanilla. Mix sugar, until the mixture boils and forms a thick, gluey cornstarch and a pinch of salt in another pan. paste. Pour hot milk into sugar mixture, whisking Slowly pour the hot sugar syrup into the constantly. Heat until the mixture thickens. Add cornstarch mixture, stirring constantly. Reduce 60 mL of the hot mixture to the egg yolks. Then the heat and simmer, stirring often, to prevent add the egg mix to the remaining milk. Heat

Cornstarch 16 Texture – A hydrocolloid recipe collection, v.2.1 (June 2008) Available for free download from http://khymos.org and http://blog.khymos.org sticking, for about 1 hour, or until the mixture has become a pale golden color. Stir in the rosewater and add food coloring (if used). Pour the mixture into the prepared baking tin and spread evenly. Cool to room temperature, uncovered, allow to stand overnight to set. Sift the icing sugar and a little cornflour onto a large cutting board. Turn out and cut into 2.5 cm squares with an oiled knife. Roll pieces in the icing sugar mixture to coat well. Store in an airtight container with sheets of waxed paper, dusted with the sugar mixture, separating every layer. Makes approx.80 pieces. http://thefoody.com/sweets/turkishdelight.html

Further recipes with cornstarch can be found in the section “Multi-hydrocolloid recipes” on page 53.

Cornstarch 17 Texture – A hydrocolloid recipe collection, v.2.1 (June 2008) Available for free download from http://khymos.org and http://blog.khymos.org

Gelatin

Tips and tricks • If using sheets, bloom gelatin in water, Name gelatin (E441) squeeze out water and dissolve in desired Origin protein obtained from collagen in animals liquid. If using powder, bloom and dissolve Properties, thermoreversible, soft, elastic gel; melts in gelatin in the same liquid. texture mouth • When making sorbets, try substituting agar, Clarity clear, transparent locust bean gum, pectin or gellan for Dispersion bloom in cold water. gelatin. Hydration ~50 °C (dissolution) • In ice cream addition of 0.25% gelatin pH 4-10 inhibits crystallization of ice and sugar Setting < 15 °C, slow (hours) • Heat stable gelatin gels and foams can be Melting 25-40 °C made by addition of transglutaminase Promoter transglutaminase (1-3%), milk, sugar, low which catalyses crosslinking of proteins. alcohol conc. • Gelatin comes with different bloom Inhibitor salts; acids; prolonged heating; proteases strengths (= different gelling strength). The in fresh kiwi, papaya, pineapple, peach, size of sheets is normally scaled so as to mango, guava, fig; high alcohol conc.; compensate for this. tannins can cause precipitation Tolerates alcohol up to ~40%

Viscosity of low Name Bloom strength g/sheet solution Bronze 125-155 3.3 Typical conc. 0.5-1.5% for espumas; 0.6-1.7% for gels; Silver 160 2.5 [0.12-7.9%] Gold 190-220 2.0 Synergies Platinum 235-265 1.7 Syneresis

• The following formula (see comments in appendix) can be used for conversion between gelatin A and B with different bloom strengths bloom strength A mass B = mass A × bloom strength B • Unless otherwise stated all recipes give the amount of gelatin in grams (platinum type, 240 bloom) and sheets. • Gelatin of unknown bloom strength is indicated with *

Gelatin 18 Texture – A hydrocolloid recipe collection, v.2.1 (June 2008) Available for free download from http://khymos.org and http://blog.khymos.org

Rhubarb strawberry sorbet Combine orange juice and sugar and reduce over medium heat by half. Add the juice of half 250 mL water a lemon. Bloom gelatin in cold water until soft, 300 g sugar about 5 minutes, then squeeze gently to 500 g rhubarb, peeled and sliced remove excess water and add to warm juice 100 g strawberries reduction. Add juice to heavy cream and strain 1.7 g gelatin; 1 sheet (0.12%) through a chinois. Fill 0.5 L whipper and seeds from ½ vanilla pod charge 1-2 times with nitrous oxide. Shake and 300 mL champagne refrigerate for 2-4 hours before using. Mix water and sugar, boil and skim. Add http://www.isinorthamerica.com/recipe/print/print_17.html rhubarb, strawberries and vanilla. Stir in bloomed gelatin and cool. Blend in a food Fruit espuma processor or blender until smooth. Stir in the champagne and freeze in ice cream maker. 250 g fruit purée (raspberry, strawberry, passion fruit, etc.) Bo Jensen via http://aftenbladet.no 65 g corn syrup 60 mL water Key lime cloud 1.7 g gelatin; 1 sheet (0.45%) 300 mL key lime juice Pass fruit purée through a sieve or chinois to 300 mL water remove fruit chunks and seeds. It is very 300 g sugar important that the purée be as smooth as 1.1 g gelatin; 2/3 sheet (0.12%) possible. Combine purée, water (eliminate if 50 g egg white powder * you use juice) and corn syrup in a sauce pan.

Over low heat, gently heat fruit mixture until * 1 egg white equals approximately 5 g egg white powder + 35 g water warm and add your gelatin. Remove from heat and stir until gelatin is dissolved. Pour fruit Bring 150 mL water and all sugar to a boil. Mix purée into an 0.5 L whipper making sure not to rest water with egg white powder to hydrate. fill it more than halfway. Charge with nitrous Dissolve bloomed gelatin in syrup, cool to 45- oxide. Chill for about 1 hour, and shake well 50 °C, mix with lime juice, then rehydrated egg before using. whites. Strain, chill to 4 °C, then mount until fluffy. Ferran Adria via http://fooddownunder.com http://willpowder.net Clear liquid by gelatin filtration

Cranberry ginger sorbet 1000 mL cloudy liquid or purée 5 g gelatin; ~3 sheets (0.5%) 450 g cranberries 470 mL boiling water Strain liquid to remove particles. Bring to 4.5 g gelatin; ~2½ sheets (0.25%) simmer. Add bloomed gelatin. Let cool and 60 mL cold water freeze. Line a strainer with a cheese cloth or a 380 g sugar coffee filter and place the strainer over a bowl. 470 mL ginger ale Place the frozen block in the strainer and allow 1-2 days for the clear liquid to drain out of the Combine cranberries and boiling water. Cook gelatin network. for 15 minutes in a covered pan. Mash through strainer. Bloom gelatin in cold water and add to Adapted from Gerd Klöck strained cranberries. Add sugar and stir until dissolved. Cool. Add ginger ale and freeze to a Mango espuma mushy consistency. Beat with food processor 375 g ripe mangoes or electric mixer. Re-freeze until firm. 50 g sugar http://www.cooks.com 3.4 g gelatin; 2 sheets (0.62%) 125 mL orange juice Citrus foam (add rum to taste if desired) 375 mL orange juice Soak the gelatin in cold water. Boil diced 25 g sugar mangoes, orange juice and sugar, purée and 375 mL heavy cream pass through a fine sieve. Heat 100 mL of the 1/2 lemon, juiced purée to a temperature of 60 °C and stir in the 2.5 g gelatin; 1½ sheets (0.42%) squeezed out gelatin. Add the remaining purée and allow to cool. Beat with a whisk before pouring into a 0.5 L whipper. Charge with

Gelatin 19 Texture – A hydrocolloid recipe collection, v.2.1 (June 2008) Available for free download from http://khymos.org and http://blog.khymos.org nitrous oxide and shake vigorously. Chill in the Tip: To make a green asparagus Espuma, refrigerator for several hours. Shake the simply replace some of the white asparagus whipper vigorously upside-down before with blanched and puréed spinach. dispensing. Serve with fresh or marinated iSi North America via http://www.prairiemoon.biz mango dices. http://www.espumas.com/ Cold coffee espuma 325 mL cold espresso Gazpacho sorbet 125 mL heavy cream (33% fat) 4.5 g gelatin* (~0.6 %) 75 g sugar 15 mL hot water 3.4-4.3 g gelatin; 2-2½ sheets (~ 0.65-0.82%) 1 garlic clove Soak gelatin sheets in cold water until soft. 1/2 t salt Heat 100 mL of espresso to 60 °C and remove 450 g ripe tomatoes, cored and quartered from heat. Dissolve sugar. Squeeze water from 1/2 large red bell pepper, coarsely chopped gelatin sheets well, add to hot espresso and 40 g coarsely chopped sweet onion stir to dissolve. Add remaining cold espresso 1 piece Kirby cucumber, peeled and quartered and set aside to cool slightly. Before gelatin 30 mL Sherry vinegar sets, add cream, then stir. Pour mixture into 15 mL orujo, grappa, or aquavit 0.5 L whipper, charge with nitrous oxide and 1 1/4 t sugar shake well. Chill for several hours before 30 mL mild extra-virgin olive oil dispensing. Keep refrigerated. Soften gelatin in hot water 1 minute. Mash Ferran Adria via garlic to a paste with salt using a mortar and http://www.movable-feast.com/2006/09/espesso.html pestle (or mince and mash with a large knife). Blend garlic paste, tomatoes, bell pepper, Saffron foam onion, cucumber, vinegar, orujo, and sugar in a food processor until as smooth as possible. 440 mL heavy cream Add oil and gelatin mixture with motor running, 60 mL whole milk then force purée through a sieve into a bowl, 2 t saffron threads pressing firmly on solids. Discard solids. Chill 170 mL white wine until cold, about 1 hour, then freeze in ice 3.4 g gelatin; 2 sheets (0.75%) cream maker. Transfer sorbet to an airtight salt container and put in freezer to harden. white pepper Sergio López Domínguez via http://www.epicurious.com Combine the white wine and saffron in a small sauce pot and simmer over medium heat until Asparagus espuma liquid is reduced to 60 mL. Add the heavy cream and milk and gently bring to a simmer. 1000 g peeled white asparagus Meanwhile, bloom gelatin in cold water until 8.5 g gelatin; 5 sheets (0.6% of final comp.) soft, about 5 minutes, then squeeze gently to salt remove excess water and add to the cream sugar mixture. Season with salt and white pepper 1 lemon and strain through a chinois. Chill to room 100 mL heavy cream (33%) temperature and fill 0.5 L whipper. Charge with Boil the asparagus in salt water with the sugar nitrous oxide. Shake and refrigerate for 2-4 and a slice of lemon until done. Purée the hours before using. asparagus with 300 mL of asparagus juices in http://www.isinorthamerica.com a mixer, and pass through a fine sieve. Season to taste. Soak gelatin in cold water. Heat 100 Cheese cake with lemon mL of the asparagus purée to a temperature of 60 °C, stir in the pressed out gelatin, then add 225 g digestive crackers in the remaining mixture. Allow to cool 125 g butter thoroughly and stir in the cream. Pour into the 10 g gelatin; 6 sheets (~0.8% of cream mix) 1 L whipper, charge with nitrous oxide, shake 220 mL water and leave to cool in fridge. The resulting 30 mL lemon juice consistency is firm and creamy. lemon zest 110 g sugar 125 g powdered sugar 225 g cream cheese vanilla pod

Gelatin 20 Texture – A hydrocolloid recipe collection, v.2.1 (June 2008) Available for free download from http://khymos.org and http://blog.khymos.org

250 mL sour cream Place water, yuzu and sugar in a heavy duty 250 mL heavy cream (38% fat) saucepan and bring to boil. Add bloomed gelatin to the hot mixture. Place in whipper and Crumble crackers and mix with melted butter. charge twice with carbon dioxide. Release a Spread in a spring form (24 cm diameter). Add small amount of the carbon dioxide and place bloomed gelatin to boiled water, sugar and in the fridge overnight. Screw off the top the lemon juice. Set aside to cool. Mix cream next morning and play (careful – it might be a cheese, powdered sugar and sour cream with good idea to release some more pressure seed from vanilla pod and lemon zest. Whip before unscrewing the top!). cream and fold into cream cheese mix. Once gelatin mix has cooled, but before it sets, fold it Ian Kleinman via http://food102.blogspot.com into the cream mix. Pour into spring form and cool before serving. Panna cotta Adapted from Andreas Viestad 600 mL heavy cream (~38% fat) 1 vanilla pod Cucumber yoghurt espuma 45 g sugar 6.8 g gelatin; 4 sheets (~1%) 500 g salad cucumbers

500 g yoghurt (3.5% fat) Flavoring 8.5 g gelatin; 5 sheets (0.85%) grated zest from 1 lemon or lime dill or garlic 100 g blue veined cheese salt walnuts for serving white pepper

Wash the cucumbers and cut them into pieces Split vanilla pod, scrape out seeds and simmer without peeling them. Combine cucumber with cream, sugar and zest for 3-5 min. Add pieces, yoghurt and spices, purée in a blender bloomed gelatin to cream mixture, pour into and strain through a fine sieve. Soak gelatin in desired molds or cups and cool in refrigerator cold water. Place the squeezed out sheets into for at least 4 hours. Serve with lime marinated a saucepan with a little bit of the mixture and, strawberries or other fruit if desired. constantly stirring, dissolve the gelatin. Next, add the cucumber blend to the gelatin, pass http://www.tine.no through a fine sieve and pour this mixture into the 1 L whipper. Charge with nitrous oxide and Cold sauce with green cardamom shake. Chill in the refrigerator for several hours. 1000 mL water Shake the whipper vigorously upside-down 50 g glucose before dispensing. 12 capsules of cardamom http://www.espumas.com/ 3-4 cm fresh ginger, peeled and minced zest of 1 lime Raspberry espuma For thickening use one of the following 900 g raspberries 4 g agar (0.38%) 110 g sugar (add to taste) 20 g pectin (1.9%) 8.5 g gelatin; 5 sheets (0.85%) 10 g gelatin* (1.0%) (raspberry brandy) Bring water and glucose to boil and infuse Soak the gelatin in cold water. Boil raspberries cardamom, ginger for 20 min. Add desired with sugar, purée and pass through a fine thickening agent and stir until dissolved (if sieve. Heat 200 mL of the raspberry purée to using agar or pectin, mix with 10 g sugar to aid 60 °C and stir in the pressed out gelatin. Add dispersion). Strain and serve. the remaining purée and leave to cool. Beat with a whisk before pouring into a 1 L whipper http://www.chefsimon.com and charge with nitrous oxide. unBloody Mary (gelatin filtration) iSi North America via http://www.prairiemoon.biz 1000 g ripe tomatoes Carbonated yuzu jelly lemon juice, to taste 3 stalks celery 300 g water 120 mL water 25 g yuzu juice jalapeno hot sauce, to taste 50 g sugar 120 mL lovage leaves 3.4 g gelatin; 2 sheets (0.9%)

Gelatin 21 Texture – A hydrocolloid recipe collection, v.2.1 (June 2008) Available for free download from http://khymos.org and http://blog.khymos.org salt and pepper Piña colada espuma 2 scallions 600 mL pineapple juice dash Worcestershire sauce 350 mL coconut milk gelatin* (~1%) 50 mL brown rum Pass vegetables and herbs through a juicer or liquefy in a blender with the water. Add 10 g gelatin; 6 sheets (1.0%) remaining ingredients, adjust seasoning to or taste. Strain through a sieve, measure the 1 g xanthan (0.1%) volume and transfer to a saucepan. Add 2 t Bloom gelatin. Heat a little of the pineapple powdered gelatin (~10 g) for each liter by juice and dissolve gelatin. Add remaining sprinkling it over the surface. Let stand for 5 liquids. If using xanthan, it can be added minutes, then whisk it in over medium high directly to the liquids using a blender or heat until base just begins to simmer and immersion blender. Strain liquid, transfer to gelatin has completely melted. Remove from whipper and charge with nitrous oxide. Leave heat, let cool and transfer to a bowl and place in fridge for some hours before serving. in freezer overnight or until frozen solid. The Serving tip: top pineapple juice with piña next day, line a colander with cheesecloth, pop colada espuma. out the frozen base and place it in the prepared colander, set over a large bowl and From Fizz magazine via http://www.cuisine-concept.de transfer to the refrigerator to drain for 24 to 48 hours. When it appears that the base has fully Stabilization of whipped cream drained, remove colander and discard the 500 mL heavy cream solids. When ready to serve, add 1 part vodka 5 g gelatin, powdered (1%) to 2 parts of clarified base. 15 mL water http://www.playingwithfireandwater.com Bloom gelatin in water. Heat carefully to dissolve. Add to cream and whip. Watermelon foam http://www.baking911.com 500 mL watermelon juice 5 g gelatin; 3 sheets (1.0%) Orange and grapefruit consommé Heat half of the watermelon juice. Dissolve the 14 g gelatin, powdered (~1%) gelatin sheets in the hot watermelon juice. Add 30 mL water the rest of the juice. Strain the juice and 200 mL unsweetened orange juice transfer to a 0.5 L whipper. Charge the whipper 450 mL unsweetened grapefruit juice with nitrous oxide and refrigerate until chilled. 2 grapefruits, peeled and cut into segments José Andrés few drops of Angostura bitters mint leaves Red beet foam Bloom gelatin in 30 mL cold water. Heat 1800 g red beets carefully until gelatin is dissolved. Mix fruit 250 mL heavy cream juices in a bowl. Add gelatin solution, grapefruit 4.3 g gelatin; 2½ sheets (1.0% of final prep.) (save some segments for garnish) and salt Angostura bitters and stir. Chill for 2 hours, white pepper until the consommé is very lightly gelled. Serve in soup plates, garnished with grapefruit Peel and juice the beets. This yields approx. 1 segments and mint leaves. L of juice. Reduce beet juice to 180 mL over medium heat. Bloom gelatin in cold water until http://www.cookitsimply.com/recipe-0010-03229t.html soft, about 5 minutes, then squeeze gently to remove excess water and add to the warm Salmon mousse beet juice. Gently heat heavy cream until tepid. 200 g cooked salmon, chopped Combine cream and beet reduction. Season 150 g smoked salmon, chopped with salt and white pepper then strain through 100 mL water a chinois. Chill to room temperature, fill 0.5 L 200 mL sour cream whipper and charge with nitrous oxide. Shake ½ onion, chopped and refrigerate for 2-4 hours before using. ½ lemon, juiced http://www.isinorthamerica.com/recipe/print/print_23.html 1 t ground pink pepper 3 T dill, chopped 6.8-8.5 g gelatin; 4-5 sheets (1-1.2%)

Gelatin 22 Texture – A hydrocolloid recipe collection, v.2.1 (June 2008) Available for free download from http://khymos.org and http://blog.khymos.org

Bring water to boil, add bloomed gelatin and 100 g sugar stir to dissolve. Mix inn remaining ingredients. Bloom and melt the gelatin in the lemon juice Pour into pan and leave to set in refrigerator by gentle heating. Add honey and sugar and for at least 4 hours. stir to dissolve. While stlil warm whisk the http://www.matoppskrift.no/sider/oppskrift8191.asp solution at full speed. Cool the mixture by putting the bowl in ice water to let the gelatin Bavarian cream foam set. 3 eggs http://www.inicon.net 70 g sugar 300 mL heavy cream (~38% fat) Olive oil gummy bears 10 g gelatin; 6 sheets (1.3-1.6%) 25 g glucose 50 mL water 2.5 vanilla pods flavoring (see below) 80 g caster sugar Whisk eggs and sugar to eggnog. Whip cream 8.5 g gelatin; 5 sheets (1.6%) and add eggnog. Bring water to boil and pour 100 mL water over bloomed gelatin. Mix gelatin solution with 100 g isomalt desired flavoring (see below). Carefully mix 200 mL olive oil (use best quality available) flavoring with the cream mix. Cool in 5 g citric acid refrigerator for a couple of hours to set. Bloom gelatin. Heat water, sugar, glucose and Suggested flavorings: isomalt to 90 °C, stirring continuously till all has dissolved. Mix in olive oil using blender or juice and peel from 1 orange or lemon immersion blender. Stir in seeds from vanilla 100 g canned pineapple pods and gelatin (squeeze out water first). 200 mL jam or marmalade Pour into mold or tray and leave to set in fridge. 200 mL fresh berries stirred with sugar Cut in pieces and cover with caster sugar and 50 mL sherry citric acid. 50 g grated or melted chocolate Paco Roncero via http://www.chefkoch.de http://www.tine.no Fruit jelly 90 years of aviation 1000 mL clear fruit juice, sweetened Violette caviar 17 g gelatin; 10 sheets (1.7%) 120 mL violette Bloom gelatin in 300 mL juice. Bring remaining 60 mL lemon juice juice to boil. Add bloomed gelatin and juice and 60 mL Parfait Amour stir to dissolve gelatin. Leave to set in 3.4 g gelatin; 2 sheets (1.4%) refrigerator for at least 4 hours, preferably over

night. Drink 75 mL gin 15 mL maraschino liqueur 15 mL lemon juice Olive caviar For violette caviar: Place all into a sauce pan jar of black olives and warm until gelatin is dissolved. Place into 4.3 g gelatin; 2½ sheets (1.8% of final prep.) a squeeze bottle. Refrigerate until a thick Open and wash a jar of black olives. Purée sauce-like texture. Slowly drip violette sauce olives. Push olive purée through a chinois to into a tall container of almost frozen canola oil. make olive water. Take 240 mL of olive “water” Strain from canola oil and rinse oil off the and place in a pot on medium heat. Add caviar with cold water. bloomed gelatin and stir to dissolve. For drink: Shake and strain into a cocktail Immediately remove from heat and refrigerate. glass. Serve along-side violette caviar Place mixture into a squeeze bottle. Place a Jamie Boudreau via http://smallscreennetwork.com container of vegetable oil in a freezer until almost frozen. Squeeze droplets of olive mixture from the squeeze bottle into the almost Sweet lemon foam frozen oil. When enough “caviar” is made, 200 g squeezed lemon juice strain out of oil and rinse off with water. 5 g gelatin; 3 sheets (1.6%) Jamie Boudreau via http://spiritsandcocktails.wordpress.com 5 g honey

Gelatin 23 Texture – A hydrocolloid recipe collection, v.2.1 (June 2008) Available for free download from http://khymos.org and http://blog.khymos.org

Red wine jelly pan for 3 hours. Cut and powder with sugar/starch. 500 mL red wine 35 g sugar Michael Chu/Thomas Keller, 10 g gelatin; 6 sheets (1.8%) http://www.cookingforengineers.com/recipe/106/Marshmallows 1 whole star anise Fruit marshmallows Let 200 mL wine, sugar and anise simmer for 5-10 min. Add bloomed gelatin. Add remaining 65 g water wine and divide between 6 wine glasses. 200 g sugar Leave in refrigerator for at least 4 hours to set. 10 g gelatin; 6 sheets (2.9%) Serve with whipped heavy cream and garnish 65 g fruit purée (mango, strawberry etc.) with a star anise. Bring water and sugar to boil while stirring. Adapted from http://www.saveur.com Remove from heat when temperature reaches 110-115 °C. Add bloomed gelatin sheets and Frozen champagne mashed bananas. Whip for 10 minutes (much longer than you think!). Grease a pan, sprinkle 280 g champagne with powdered sugar and spread mixture in 200 g elderberry syrup pan. When set, invert pan on a surface dusted 100 g mineral water with plenty of powdered sugar and starch. Cut 20 g orange juice up in desired pieces and coat every cut surface 20 g lemon juice with powdered sugar and starch. 14 g gelatin; 8 sheets (2%) 60 g egg white Martin Lersch

Bloom gelatin in orange juice and heat Jellied gin and tonic carefully until it dissolves. Add remaining ingredients, finishing off with the egg white. Lime slices Add to whipper and use 2 nitrous oxide 1 lime chargers. Cool for at least 2 hours. Dispense 60 g simple syrup into liquid nitrogen and serve immediately. 1 t citric acid

Henrik Schellhoss via Sugar-soda-acid mixture http://kochmuetzen.net/koch-blog-16-161-488.de.html 1⁄4 t bicarbonate of soda 1⁄4 t confectioner’s sugar Heat stable gelatin gel and foam 1/4 t citric acid flavored water base gelatin 2-3% Jellied gin and tonic transglutaminase 0.35-0.7% 2.5 g gelatin; 1½ sheets (3.3%) 25 mL gin Bloom gelatin and dissolve in water base. Cool. 50 mL tonic water Add transglutaminase and leave to set for gel. For foam, pour mix into siphon before it sets, Freeze lime and cut into chips with deli slicer. charge with nitrous oxide and leave in fridge Coat slices in simple syrup and citric acid. over night. Dispense. Vary concentrations Bake at 65 °C until crisp. according to desired texture and stability. Mix bicarbonate of soda, sugar, and citric acid. Jorge Ruiz Soften sheet gelatin in cold water for two minutes. Warm gin and add gelatin and tonic Marshmallows water. Pour into a shallow baking pan lined 400 g sugar with plastic wrap and refrigerate for two hours. 240 g corn syrup Cut into 1.5 cm cubes. Put cube onto lime chip, 60 mL water sprinkle on sugar-soda-acid mixture (the acid 21 g gelatin (2.5%), 225 bloom combines with the baking soda for a 120 mL water carbonated feeling on the tongue), and serve. 1.5 g salt Eben Freeman via http://www.wired.com 15 mL vanilla extract Bloom gelatin with 120 mL water. Boil sugar, Wine gum corn syrup and water until 120 °C. Add slowly Base to gelatin solution while mixing. Add salt. Turn 50 mL cold water up speed and whip until marshmallow has 100 g sugar fluffed up. Add vanilla extract. Cool in greased

Gelatin 24 Texture – A hydrocolloid recipe collection, v.2.1 (June 2008) Available for free download from http://khymos.org and http://blog.khymos.org

70 g glucose 50 g gelatin* (7.9%) 3 T gelatin* powder (approx. 14 g, 5.6%) 1.5 g citric acid 50 mL boiling water 1.5 mL strawberry essence A heavy-duty plastic icing bag 1 mL red food coloring (20 drops) vegetable oil for greasing Pineapple wine gums Bloom gelatin in 75 mL of water and heat while 1/4 tsp. citric acid stirring on a bain marie til gelatin dissolves. 0.5 ml yellow coloring Keep gelatin warm to prevent it from setting. In 1.5 ml pineapple essence a 2 L pan bring 50 mL water, 200 g sugar, 250

g glucose to 135 °C. Cool to 100 °C. Add citric Cola wine gums acid, gelatin solution, flavor and color. Mix. 1/4 tsp. citric acid Scum of foam. When cooled to 70 °C, pour 1 ml red coloring into greased molds or onto a silpat (0.5-1 cm 1.25 ml cola essence thick). Dust with powdered sugar or glucose.

After 30 min the gum can be cut or shaped. Strawberry wine gums 1/4 tsp. citric acid http://www.urtegaarden.dk 1 ml red coloring 1.25 ml strawberry essence Kientzheim butter foam

20 g water Salt liquorice wine gums 4 g gelatin 2 ml black coloring clarified butter 1 t ammonium chloride (sal ammoniac) pinch of salt 5 ml liquorice flavoring 0.5 anise oil Bloom and dissolve gelatin in water. Add a pinch of salt. Start whisking and add clarified Mix cold water, sugar and glucose in a pan. butter slowly. Whisking on an an ice bath Using a candy thermometer, heat until 145-150 promotes setting of the foam. If desired 20 g °C depending on desired firmness. Cool. At egg white can be substituted for the water and 110 °C, remove thermometer and add gelatin, gelatin. bloomed in 50 mL water and brought to boil. Add coloring and flavoring. Blend thoroughly Hervé This via htp://inicon.net into the mixture, but do not whip because the coloring will become murky. Further recipes with gelatin can be found in the section “Multi-hydrocolloid recipes” on page 53. Place icing bag in a measuring cup or bowl and pour wine gum mixture the bag and tie a knot at the top. Avoid burns by holding the bag with a clean cloth. Cut a very small hole in the tip of the icing bag. Squeeze mixture onto an oiled cake pan or a silpat, little by little. After 10 to 12 hours the dried wine gums can be removed slowly and carefully. The mixture can also be poured directly from the pot onto a sheet of baking paper to form one large wine gum. When the mixture has dried and can be removed from the baking paper, it can be cut into various shapes and sizes. Dip the wine gums in sugar or glucose to prevent them from sticking together, or let them dry uncovered for 8-10 days. They will remain edible for around one month. Helle Beisheim via http://www.pingvin.com

Wine gum 125 mL water 200 g sugar 250 g glucose

Gelatin 25 Texture – A hydrocolloid recipe collection, v.2.1 (June 2008) Available for free download from http://khymos.org and http://blog.khymos.org

Gellan Tips and tricks • Presence of sodium and Name gellan (E418) gellan (E418) in particular calcium low acyl (LA) high acyl (HA) inhibits proper hydration. Origin polysaccharide obtained by polysaccharide obtained by Addition of a sequestrant fermentation of fermentation of Sphingomonas such as sodium citrate Sphingomonas elodea elodea binds calcium and helps Properties, thermoirreversible, hard, thermoreversible, soft, elastic gel; texture brittle gel; sodium/potassium thickener if not heated hydration. ions give thermoreversible gels Clarity transparent opaque Dispersion cold water; d. is improved cold water; d. is improved (allowing (allowing add. to hot add. to hot solutions) by mixing with solutions) by mixing with sugar (3-5x), glycerol, alcohol or oils sugar (3-5x), glycerol, alcohol (3-5x); hard water promotes d. or oils (3-5x); hard water promotes d. Hydration 90-95 °C; keep pH > 3.9; add 85-95 °C; can be hydrated at pH < (dissolution) sugar after hydration; 4; less sensitive to ions; add sugar inhibited in presence of after hydration sodium and calcium, but 0.1- 0.3% sodium citrate helps pH 4-10 3-10 Setting 10-60 °C, rapid (minutes) 70-80 °C Melting does not melt 70-80 °C Promoter gelling promoted by calcium, gelling is not sensitive to ions magnesium, sodium, potassium and acids Inhibitor will not hydrate at pH < 3.9 or with sodium/calcium salts present Tolerates salts, acidic foods Viscosity of low high solution Typical 0.4-0.7% for gels (self 0.4-0.7% for gels (self supporting conc. supporting from 0.05%); from 0.2%); [0.03-2.6%] [0.03-2.6%] Synergies Syneresis no (if left untouched) no

Gellan 26 Texture – A hydrocolloid recipe collection, v.2.1 (June 2008) Available for free download from http://khymos.org and http://blog.khymos.org

Fluid gel for beverages °C and quickly dip the frozen banana slices. Allow to thaw. Part 1 112 g sucrose Sam Mason via http://www.starchefs.com 0.60 g tri sodium citrate dihydrate 0.28 g low acyl gellan (0.027% in final prep.) Bake-stable fruit preparation 0.20 g sodium benzoate 210 g apples 862 g deionized water 160.8 g sucrose

8 g modified waxy maize starch (THERMFLO) Part 2 0.32 g low acyl gellan (0.08%) 5.00 g citric acid 0.8 g citric acid solution (50% w/w) 0.25 g calcium lactate (0.025% in final prep.) 0.88 g tri sodium citrate dihydrate 15 g deionized water Pre-blend the dry ingredients, add to the apple Blend sucrose, tri sodium citrate dihydrate, and heat with stirring to boiling. Remove from gellan and sodium benzoate and disperse in heat, add the citric acid solution, mix well and the deionized water of Part 1. Heat the deposit. Leave to gel before use. Shear, and dispersion to 70–80 ºC. Dissolve the citric acid use as required. and calcium lactate in the deionized water of Part 2 and add to the hot gum solution. Cool to CRC Handbook of hydrocolloids below 15 ºC undisturbed. Gently agitate the sample to form a fluid gel. Fruit juice jelly CRC Handbook of hydrocolloids 250 g water 250 g fruit juice Pulp suspension beverage (fluid gel) 90 g sugar 2.4 g citric acid, anhydrous 338 g water 1.8 g tri sodium citrate dihydrate 100 g fruit juice 0.9 g low acyl gellan (0.15%) 60 g sugar 0.25 high acyl gellan (0.05%) Pre-blend all the dry ingredients. Heat the 0.25 g tri sodium citrate dihydrate water to boiling and dissolve the dry 0.9 g citric acid anhydrous ingredients in the hot water. Add the fruit juice, 0.5 g potassium citrate mix and chill. The gel sets at approximately 40–45 ºC and the use of chilled fruit juice with Blend gellan with tri sodium citrate dihydrate dry-mix desserts ensures a rapid set. and disperse in the water. Heat the dispersion to 90 ºC to hydrate the gum. At 90 ºC add the CRC Handbook of hydrocolloids remaining dry ingredients and the fruit juice. Cool to room temperature whilst mixing to form Reduced sugar jam using HA/LA blend the fluid gel. 450 g frozen strawberries CRC Handbook of hydrocolloids 283.5 g sugar 260 g water Banana-cocoa raviolis 2.5 g gellan* (0.25%) 0.5 g tri sodium citrate dihydrate Banana-cocoa ravioli base 1 g potassium sorbate 800 g sugar 2.5 g citric acid solution (50% w/w) 480 g glucose 120 g chocolate powder * Mix high acyl (HA) and low acyl (LA) gellan for desired 600 g water texture. HA gives a soft and spreadable jam. LA gives a firmer texture. Raviolis Dry blend the gellan gum, tri sodium citrate 1 kg banana purée dihydrate and potassium sorbate with the 237 g base sugar and disperse into the water. Add the fruit 137 g water and heat to boiling. Cook for 1–2 minutes to 1.5 g low acyl gellan (0.11%) ensure hydration of the gellan gum. Check the Banana-cocoa ravioli base: Take the sugar soluble solids. Remove from the heat and add and glucose to a medium caramel and slowly the citric acid solution. Fill into jars and cap whisk in the water and chocolate. Cool. immediately. Raviolis: Freeze banana purée into tubes and CRC Handbook of hydrocolloids cut into 1 inch-slices. Bring ravioli base with water to a boil and add the gellan. Cool to 40

Gellan 27 Texture – A hydrocolloid recipe collection, v.2.1 (June 2008) Available for free download from http://khymos.org and http://blog.khymos.org

Apple purée gel Amaretto jelly Apple purée 3 g gellan gum (0.46%) 20 apples, cored, peeled and chopped 150 g water 130 g sugar 300 g Amaretto 1 vanilla bean 200 g sugar 750 mL white wine Hydrate the gellan gum in the water. In a small

pan heat the amaretto and sugar. Combine Apple purée gel both mixtures and cool. Pour into a half sheet 810 g apple purée pan and allow to set. Cut into cubes. 203 g water, cold 203 g white wine, cold Tom Wellings via http://www.starchefs.com 2.6 g high acyl gellan (0.21%) 1.9 g low acyl gellan (0.16%) Spherification with gellan 1 g maltodextrin (0.08%) 1 g gellan (0.5%) In large sauté pan, cook apples with sugar, 200 mL water (or flavored liquid) vanilla bean, and white wine over medium heat until liquid becomes syrupy. Discard vanilla Setting bath bean, then purée apples until smooth. Heat 2 g calcium lactate apple purée in a pot until warm. 100 mL water Blend water and wine with high and low acyl Disperse gellan in water with hand held mixer. gellan and maltodextrin for 2 minutes with Allow to hydrate in refrigerator over night. Drip hand held electric blender. Heat in sauce pot or pour into the calcium solution. Leave until until it’s thick then becomes loose again. set. Remove and rinse. Working quickly, add wine mixture to apple http://www.inicon.net purée and mix well using hand held blender then pour into a plastic container lined with Pomegranate and vodka fluid gel plastic wrap, pressing wrap down over top. Chill for one hour and cut into desired shapes. 1 g low acyl gellan (0.5%) Warm in an oven or microwave, sprinkle top 100 g pomegranate juice with sugar then caramelize using torch. 100 g vodka Sam Mason via http://www.starchefs.com Heat pomegranate juice to 65 °C. Add gellan, blitz with immersion blender. Continue mixing Almond fluid gel by hand until cool and partially set. Add vodka and blitz with immersion blender. 800 g skimmed milk 300 g roast almonds Larry at http://chiantiblue.blogspot.com 3 bay leaves 30 drops almond essence Warm tomato jelly 18 g sugar 735 g tomatoes, oven roasted 7.5 g salt 18 g clear agave nectar 5 g gellan gum (0.44%) 5 g fresh basil Heat all ingredients except the gellan gum and 1.5 g crushed black pepper roughly blend with the hand blender. Leave to 2 g sea salt infuse for 10 minutes. Pass through a fine low acyl gellan 0.7% mesh sieve, discarding the almond, and then Purée and strain the mixture and add gellan. return to the boil. Using a hand blender, blitz in Mix with a hand blender, bring it to a boil for 1 the gellan gum until dissolved and remove minute, pour and allow to set. The gel will set from heat. Place in fridge and blend repeatedly while still warm. At this point, purée the gel in a whilst cooling until smooth. blender. Heston Blumenthal via http://www.nespresso.com http://chadzilla.typepad.com/chadzilla/2008/01/you-gellan.html Onion purée Carrot lolly onions 100 g carrot juice low acyl gellan 0.45% 10 g icing sugar

http://seanbrock.wordpress.com/2008/01/07/onion-purée/ 10 g maltodextrin 1 g gellan gum (0.83%) orange zest as needed

Gellan 28 Texture – A hydrocolloid recipe collection, v.2.1 (June 2008) Available for free download from http://khymos.org and http://blog.khymos.org

Preheat the oven to 100 °C. Blend all the oil and while mixing vigorously at 90 °C. Pour above ingredients and bring to the boil, into flat tray and allow to gel. Cut into desired continue to boil for 2 minutes. Pour into a pieces. container and cool over ice rapidly. Once this Nova Kuirejo via http://www.gourmantis.de mixture has cooled it will have a hard consistency, which is then blended into a Apple noodles smooth paste. Cut out of cardboard an oblong template 2 cm x 3 cm. Line a baking sheet with 95 g green apple juice a non-stick mat. Using the template, spread 5 g glucose the mix over the sheet. Sprinkle some grated 1.2 g low acyl gellan (1.2%) orange zest over the lollies. Place a toothpick Juice about 4 green apples. Let the mixture set or lolly stick into the mix half way up the tuile for 5 minutes. Scrape off all of the brown solids and half sticking out of the mix. Bake in the from the top. Weigh out the Apple juice and preheated oven for 2.5 hours. place the gellan on top. Blend with a hand Heston Blumenthal via http://www.nespresso.com mixer. Place in a saucepan with the glucose. Heat the mixture until it boils for 1 minute. Take Jelly sweets a large syringe and fill it with the Apple mixture. Place a plastic tubing on the end and push the 159 g sucrose juice through. Place in ice cold water for 1 159 g glucose syrup (42DE) minute. Push the noodle through using the 120 g water syringe. 5 g citric acid anhydrous 5 g tri sodium citrate dihydrate Ian Kleinman via http://food102.blogspot.com 3.75 g low acyl gellan gum (0.83%) 0.2 g calcium hydrogen orthophosphate Saffron tagliatelle flavor and color as required 250 g unsalted consommé Blend gellan gum and calcium hydrogen 10 saffron threads orthophosphate with 1 g of tri sodium citrate 4.8 g gellan (1.9%) dihydrate and 40 g of sucrose and disperse in Combine the three ingredients and bring to a the water. Heat to boiling to hydrate the gellan boil. Allow to gel in a flat tray. Cut into 0.5 mm gum then add the remainder of the sugar while thick strips to make tagliatelle. continuing to boil. Add pre-warmed glucose syrup while maintaining the temperature above http://www.texturaselbulli.com 90 ºC. Cook the liquor to 80–82% total solids then cool to 90 ºC. Dissolve the citric acid and Consommé macaroni remainder of the tri sodium citrate dihydrate, 250 g beef and chicken stock color and flavor in 20 mL of water and stir into 6.5 g gellan (2.6%) the liquor. Deposit at 76–78% total solids into starch molds. Stove to final solids as required. Mix gellan with stock and blend. Bring to a boil CRC Handbook of hydrocolloids and transfer to a container. Allow to gel and slice with a mandolin into 0.15 cm thick Maple gel rectangles. Roll each rectangle with the help of a pvc-rod (0.3 cm in diameter) to make 50 g maple syrup macaroni. 250 g cold water http://www.texturaselbulli.com 3 g gellan (1.0%) Hydrate the gellan in cold water. Boil the maple Further recipes with gellan can be found in the syrup. Blend together and chill. section “Multi-hydrocolloid recipes” on page 53. Sam Mason

Olive oil gelatin 350 g water 6 g gellan (1.2%) 1.5 g mono-/diglycerides (0.3%) 150 g extra virgin olive oil 2 g salt Disperse gellan in water and bring to boil. Add emulsifier (one recipe actually omits this), olive

Gellan 29 Texture – A hydrocolloid recipe collection, v.2.1 (June 2008) Available for free download from http://khymos.org and http://blog.khymos.org

Guar gum

Name guar gum (E412) Tips and tricks Origin polysaccharide extracted from the • In many recipes guar gum can be used seeds of the legume Cyamopsis interchangeably with xanthan gum tetragonolobus • Guar has a high water binding capacity (4 Properties, texture very stable, quick acting thickener, suitable for suspending particles times greater than that of locust bean gum) Clarity transparent • Guar gum is often used together with Dispersion cold water, d. is improved by xanthan in gluten free recipes to improve mixing with sugar (3-5x) or small elasticity of doughs (see recipe for gluten amounts of alcohol free flour in the section "Multi-hydrocolloid Hydration cold or hot water recipes") (dissolution) • Guar gum has almost 8 times the pH 4-10 thickening power of corn starch and about Setting 16 times the thickening power of flour. Melting Promoter Inhibitor low pH Tolerates salt and sugar Viscosity of solution high in cold low in hot Typical conc. 0.2-0.5% (very sticky solutions above 1%) Synergies locust bean gum, xanthan Syneresis

Guar gum 30 Texture – A hydrocolloid recipe collection, v.2.1 (June 2008) Available for free download from http://khymos.org and http://blog.khymos.org

Tonka bean ice cream ice cream maker. Stir to mix. Freeze according to manufacturer’s instructions. 230 g invert sugar (trimoline) 230 g sucanant (evaporated cane sugar) Marilyn Goannini via http://www.bobsredmill.com 1200 mL cream 1200 mL milk 1 tonka bean Further recipes with guar gum can be found in 8 g guar gum (0.28%) the section “Multi-hydrocolloid recipes” on Over medium heat, dissolve the sugars in the page 53 . milk and cream. Add the tonka bean, bring to a boil, and reduce the heat. Add the guar gum to the mixture and blend with an immersion blender. Chill the ice cream overnight and spin for service with a Pacojet. Elizabeth Falkner via http://www.starchefs.com

Fruit sauce 140 g ripe berries or chopped fruit 50 g sugar or 85 g honey 40-60 mL water 1/2 t guar gum (or 1/4 t xanthan) 1/4 t fresh lemon juice Bring fruit, sugar and water to boil. Remove from heat and cool for 10-20 min. Add more sugar if desired. Stir in the gum and mix with a stand blender or an immersion blender. Stir in the lemon juice and strain. Adjust taste with more lemon juice and consistency with water. Elizabeth Falkner in Demolition desserts

Red raspberry freeze drink 500 mL low fat milk, rice milk or soy milk 240 mL frozen raspberries 120 mL frozen apple juice concentrate 10 ice cubes 1 t vanilla 1/2 tsp guar gum Place all ingredients in blender and blend on high speed for 1 to 2 minutes. Clair & Rita Bingham via http://www.bobsredmill.com

Banana ice cream 1000 mL very cold water 120 g pecans, walnuts or cashews, chopped 2 large ripe bananas 170 g honey 1-1/2 t cinnamon 3/4 t guar gum Whirl pecans in blender until ground very fine. Gradually add 750 mL very cold water. Blend on high until pecan mixture is very smooth. Add bananas, honey, cinnamon and guar gum. Blend until mixture is very smooth. Pour approximately half of the mixture into a 2 L ice cream maker. Blend 250 mL cold water with mixture left in blender container and pour into

Guar gum 31 Texture – A hydrocolloid recipe collection, v.2.1 (June 2008) Available for free download from http://khymos.org and http://blog.khymos.org

Gum arabic

Marshmallows clear solution in starch (dried to 4-5% moisture). Leave for 6-10 days at 49 °C. Brush 2 egg whites of starch. Glaze/polish as desired. 15 g marsh mallow roots 500 g gum arabic (22%) B. W. Minifie in Chocolate, Cocoa and Confectionary 500 g sugar 1250 mL water Soft gums and pastilles color (optional) 4.1 kg sugar 15 mL orange blossom extract 4.1 kg glucose 2 T starch 3.1 kg fruit concentrate or pulp Wash the roots (peel fresh roots) and slice into water small pieces. Whisk egg whites hard. Bring the citric acid pieces of root to boil in the water. Leave to 3.1 kg gum arabic (56%) simmer for 30 min. Strain through strainer, 3.1 kg water coffee filter or towel. Pour the gum arabic into 0.45 kg gelatin, bloomed the hot water. Under mild heat stir with a Dissolve sugar and glucose in fruit juice wooden spoon to dissolve completely. concentrate or pulp. Add water and citric acid Continue to stir. Disperse the sugar in the as desired. Boil to 121 °C. Dissolve gum arabic solution and evaporate till the liquid is syrupy. in 3.1 kg water. Bloom gelatin and dissolve in Add in the egg whites and flavoring. Continue gum solution by heating. Add gum/gelatin to evaporate while whisking. Add any coloring solution to syrup and mix well. Pour into dry now. Whisk in. Sift the starch over a tray or a starch. Leave in a hot room until desired piece of baking paper or foil. Pour the paste texture is obtained. Remove starch, steam and over the starch. Leave to set several hours. coat with sugar. Unmold or remove from container and cut into pieces or strings. B. W. Minifie in Chocolate, Cocoa and Confectionary Variation: Replace 250 mL water and 50 g Candied rose petals sugar by 150 g flavored cordial (mint, violet, poppy, raspberry...) 1 T gum arabic http://www.gastronomie.kalys.com 1 T warm water (or rose water) 20 rose petals 30 g powdered sugar Hard gums Gently rinse petals and pat them dry. Dissolve 12.7 kg gum arabic (36%) gum in water until smooth. Strain to remove 11.3 kg water any remaining lumps. With a brush, paint both 6.8 kg sugar sides of the petals with the gum mixture. 1.8 kg glucose syrup Sprinkle with superfine powdered sugar. Leave 2.26 kg water to air dry. When dry, store in air tight container 0.45-0.68 kg glycerol for up to 3 months. Variation: rose petals can flavor and acids as desired be replaced by violets, borage or dianthus. Soak gum arabic in 11.3 kg water with gentle Kitty Morse in Edible flowers warming and stirring until gum is dissolved. Strain to remove particles and foreign matter.

Dissolve sugar and glucose syrup in 2.26 kg water and boil to 124 °C. Pour syrup mixture into gum solution and gently mix. Skim off any scum that rises upon standing. Deposit the

Gum arabic 32 Texture – A hydrocolloid recipe collection, v.2.1 (June 2008) Available for free download from http://khymos.org and http://blog.khymos.org

Konjac

Tips and tricks Alkaline konjac gel • Konjac is sold under several different 6 g konjac flour (~1%) names including konjac flour, konjac 500 mL water mannan and konjac glucomannan. ¼ t pickling lime (food grade lime, Ca(OH)2) • Under alkaline conditions konjac forms a 75 mL water thermoirreversible gel well known in Japan Bring 500 mL water and konjac flour to boil as konnyaku (gel) or shirataki (noodles). stirring continuously. Keep boiling for about 3 min. In a separate pot dissolve lime in 75 mL water. Add it to the boiling solution and Name konjac glucomannan (E425) continue stirring for about 5 minutes without Origin polysaccharide extracted from the tuber taking it off the flame. Upon cooling a Lasioideae Amorphophallus thermoirreversible gel is formed. It is known in Properties, texture shear-thinning viscous sol. with fatty mouth japanese as konnyaku (gel) or shirataki feel; thermoreversible elastic gels w. (noodles) depending on the shape. xanthan/kappa carrageenan; thermoirreversible gels at pH 9-10 http://www.konjacfoods.com Clarity transparent Dispersion cold water; d. can be improved by mixing with Konjac dondurma (chewy ice cream) sugar or flour (3-5x). Hydration cold water with continuous stirring for at least 3 g konjac flour (1.1%) (dissolution) 2h 70 mL milk pH ~3-10 80 mL cream Setting 2 egg yolks Melting w. xanthan: yes, alkaline gels: no 50 g sugar Promoter xanthan, kappa carrageenan 20 g honey Inhibitor viscosity decreases with decreasing pH; vanilla extract gelling occurs at higher pH. Tolerates salt, acidic foods Pour milk in saucepan and stir in konjac flour. Viscosity of solution low temperature: high Add cream and heat until gooey and smooth. high temperature: lower Use immersion blender if necessary. Do not Typical conc. 0.1-0.3% for viscous solutions boil the mixture. Mix egg yolks and sugar in a Synergies xanthan, kappa carrageenan, locust bean gum separate bowl, add to the saucepan and blend Syneresis until smooth. Add vanilla extract. Pour into a container and freeze for 2 hours, take it out and mix well. Freeze again, and mix again. http://cookpad.com/mykitchen/recipe/267889 via http://www.chowhound.com/topics/484961

Konjac 33 Texture – A hydrocolloid recipe collection, v.2.1 (June 2008) Available for free download from http://khymos.org and http://blog.khymos.org

Lecithin

Technically not a hydrocolloid, but it's included Emulsified vinaigrette here for completeness regarding texture 50 g vinegar or lemon juice modifiers. Lecithin is a phospholipid and most 100 g olive oil frequently encountered in egg yolks. herbs & spices, mustard, garlic, onion etc. Commercially available lecithin is normally 0.3 g lecithin (0.2%) produced from soya beans. 0.15-0.60 g xanthan (0.1-0.4%) Tips and tricks Mix everything with an immersion blender. If • lecithin has good emulsifying properties desired, thicken with xanthan. • lecithin enhances elasticity of flour based Martin Lersch doughs • when using lecithin for airs and foams, use Lime air a wide flat container to allow the air to collect 225 g lime juice • very little lecithin is needed for foaming, the 275 g water exact amount depends on proportion of 1.5 g lecithin (0.3%) water and oil in mix; adding too much will Combine the three ingredients and use a hand- destabilize the foam held mixer on the surface of the liquid; allow to stabilize for one minute and collect the air that has formed on top. http://www.texturaselbulli.com

Frozen parmesan air Parmesan solution 500 g grated parmesan 450 g water

Parmesan air 250 g parmesan solution 1.3 g lecithin (0.52%) Mix the parmesan with the water and gradually heat to 80 °C. Steep for 30 minutes and strain. Add 1.3 g of lecithin for every 250 g of parmesan solution obtained. Use a hand-held mixer on the surface of the liquid, allow to stabilize for one minute and collect the air that

Lecithin 34 Texture – A hydrocolloid recipe collection, v.2.1 (June 2008) Available for free download from http://khymos.org and http://blog.khymos.org has formed on top. Freeze the air in a 1 t cardamom container of choice. http://www.texturaselbulli.com For pastry 180 g whole wheat flour 120 mL cold water Peachy soy ice cream 2 t oil 700 mL soy milk 6.9 g (1T) lecithin (2.2%) 350 mL fresh or frozen peaches, sliced pinch of salt 100-200 g sugar (to taste) Mix flour and salt together, add oil and lecithin; 60 mL soy oil (optional) mix well. Add water, handling as little as 6.9 g lecithin (0.56%) possible. Roll pastry out very thin on a large 1 t vanilla flavoring or 1 whole vanilla bean smooth slightly floured kitchen towel (stretch pinch of salt pastry). If using a whole vanilla bean, split it down the Combine all ingredients for filling. Spread the sides and halve it lengthwise. Scrape out the apple filling on pastry to about 5 cm of one end insides and use the inner vanilla bean of pastry and all over the rest. Lift one end of scrapings for flavoring (Do not use the bean the towel so it begins to roll. Roll it onto a casing). Blend all the ingredients together in a cookie sheet and tuck ends under. Bake at blender until smooth and creamy. If you prefer 160-180 °C for 1 hour. Slice like a jelly roll and chunks of peaches, chop the peaches serve with vanilla ice cream. separately and fold into the soymilk mixture just before freezing. Freeze according to your http://www.cooks.com ice cream maker instructions. http://www.recipezaar.com/123833 Bread machine dough enhancer 230 mL lecithin granules Tea air 1 T vitamin C powder 1 T ground ginger 1000 mL milk 200 g muscovado sugar Mix ingredients and store in a tightly closed 20 g lapsang soochong glass jar. Use the same amount of enhancer 10 g lecithin (0.83%) as the yeast. The ginger boosts the yeast, and makes it act more swiftly. The ascorbic acid Bring milk and sugar to a boil, infuse tea four (vitamin C), strengthens the gluten. The minutes. Strain, add lecithin, and froth with lecithin granules aids the oil in causing the emulsifying blade of immersion blender. strands of gluten to slip against each other http://willpowder.net more easily. http://www.recipezaar.com/89744 Orange air with olive oil 300 mL orange juice Further recipes with lecithin can be found in 15 mL rose water the section “Multi-hydrocolloid recipes” on 250 mL olive oil page 53 . 5 g lecithin (0.88%)

Heat rose water with a portion of the orange juice. Add the remaining juice, olive oil and lecithin. Pour into a wide, flat container which allows foam to collect on the sides. Foam with an immersion blender held on the surface of the liquid. Freeze air with liquid nitrogen and serve immediately.

Heiko Antoniewicz

Apple strudel 6 apples, thinly sliced 250 mL currents or chopped raisins 250 mL blanched almonds 120 mL chopped dates 1 t vanilla

Lecithin 35 Texture – A hydrocolloid recipe collection, v.2.1 (June 2008) Available for free download from http://khymos.org and http://blog.khymos.org

Locust bean gum

Lemon sorbet Tips and tricks 500 mL water • In frozen products locust bean gum retards 550 g caster sugar ice crystal growth which improves the 100 g glucose mouth feel, especially after several thaw- 5-6 g locust bean gum (0.32-0.38%) freeze cycles 500 mL lemon juice • Addition of 0.2% locust bean gum renders citric acid bakeryfillings in pumpkin pies and fruit tart fillings bake stable and less prone to boil Bring water, sugar, glucose and lemon juice to out a boil. Boil until 15° Baume. Add locust bean gum while stirring. Strain to remove lumps and Name locust (carob) bean gum (E410) cool in a refrigerator. Transfer to a low Origin polysaccharide extracted from the container and freeze. When frozen, transfer to seeds of the legume Ceratonia siliqua a food processor and churn to introduce air Properties, texture thickener, often used in ice cream; (the color changes from yellow to white). elastic gel in 1:1 ratio with xanthan Return to freezer. Serve. Clarity Dispersion cold water; d. can be improved by http://www.chefsimon.com mixing with sugar (3-5x). Hydration > 90 °C Super foamy milkshake (dissolution) 2 g locust bean gum (0.9%) pH Setting 10 g inulin Melting 10 g sweet whey powder Promoter will only gel in presence of agar or 200 mL skimmed milk (0.1 % fat) kappa carrageenan or xanthan flavor, syrup and sweetener as desired Inhibitor Add locust bean gum, inulin powder and sweet Tolerates whey powder to milk in a blender or mix in a Viscosity of solution low temperature: high highest viscosity obtained > 60 °C bowl with an electric mixer. When chosing Typical conc. 0.1-1.0% flavors, consider that fats/oils will make the Synergies xanthan, kappa carrageenan foam collapse. Syneresis http://en.wikibooks.org/wiki/Cookbook:Milkshake

Further recipes with locust bean gum can be found in the section “Multi-hydrocolloid recipes” on page 53 .

Locust bean gum 36 Texture – A hydrocolloid recipe collection, v.2.1 (June 2008) Available for free download from http://khymos.org and http://blog.khymos.org

Maltodextrin

Tips and tricks until they begin to take on a round shape and light crunchy coating. • Several commercially available hydrocolloids are preblended with http://www.texturaselbulli.com maltodextrin. This helps dispersion. Bacon powder 60 mL tapioca maltodextrin (N-Zorbit M) 120 mL rendered bacon fat White chocolate powder Add most of the maltodextrin to a bowl and 80 g tapioca maltodextrin (40% of final drizzle in the bacon fat, scraping the sides of composition) the bowl with a spatula and mixing well. Add 120 g melted white chocolate more maltodextrin until desired texture is Place starch in Robot Coupe and add melted achieved. white chocolate. Spin machine and scrape side Morou via http://baconshow.blogspot.com and bottom with spatula. Add starch as needed to create desired texture. For a fluffier Sour mix recipe chocolate powder, pass through tamis. 360 mL sugar Adrian Vasquez via http://www.starchefs.com 60 mL corn syrup 120 mL maltodextrin Nutella powder 120 mL fresh lemon juice 80 g tapioca maltodextrin (40% of final 120 mL fresh lime juice composition) 30 mL lime zest 120 g Nutella 8 g dehydrated egg white (optional) 12 g citric acid Combine ingredients in a food processor. 480 mL water Process until the mixture has the texture of soil. Pass mixture through a tamis or fine-meshed Mix water, sugar, maltodextrin and zest in a sieve to lighten its texture. Store in a cool dry pot and gently heat until all the sugars have place until ready to serve. dissolved. Turn off the heat and add the remaining ingredients, stirring until dissolved. http://hungryinhogtown.typepad.com Strain the mix into a 1 liter bottle. Maltodextrin increases the viscosity of the sour mix, and if Bitter almond oil crumbs egg whites are skipped, it also provides some 12 g virgin almond oil foaming capability. 10 g green almond oil of prune http://www.theartofdrink.com 40 g maltodextrin (65% of final composition) Mix the two oils and reserve. Add the oil For more recipes, please refer to the keyword mixture slowly to the maltodextrin, mixing and ingredient index. constantly with a hand blender until individual crumbs begin to appear. Set aside at room temperature. Heat the crumbs in a frying pan

Maltodextrin 37 Texture – A hydrocolloid recipe collection, v.2.1 (June 2008) Available for free download from http://khymos.org and http://blog.khymos.org

Methyl cellulose

Tips and tricks Name methyl cellulose (E461) Origin a modified polysaccharide derived from • A very large range of methyl cellulose (and cellulose rich plants. other cellulose based hydrocolloid) is Texture thermoreversible soft elastic gel when available. Consult specialized text books or heated; helps form and stabilize foams the manufacturer for details for your when cold particular application. Clarity • Since methyl cellulose gels when heated it Dispersion hot or cold water, use slow speed to avoid is often used for shape retention in foaming; mix with small amount of hot water products that tend to fall apart when to avoid lumps and stir into the rest of the heated cold water Hydration cold water, leave over night; add salt after • Methyl cellulose can be used to prevent (dissolution) complete hydration boil out of fruit fillings in bakery pH 2-13 Setting gels when heated to 50-60 °C Melting melts below the setting temperature Promoter alcohol rises setting temperature Inhibitor salt lowers setting temperature Tolerates acids, bases Viscosity of low when cold, high when hot solution Typical 1-2% for gels; [0.26-3.4%] concentration Synergies Syneresis yes

Methyl cellulose 38 Texture – A hydrocolloid recipe collection, v.2.1 (June 2008) Available for free download from http://khymos.org and http://blog.khymos.org

Cream cheese noodles Disperse methyl cellulose and chill over night. Whisk at high speed or foam with a siphon. 370 mL cream cheese 160 mL water http://www.inicon.net 1.3 g methyl cellulose (0.26%) Hot mozzarella sheets In saucepan, heat water to 85 °C and vigorously whisk in methyl cellulose. Add Mozzarella base mixture to cream cheese and stir well to 560 g buffalo mozzarella combine. Place mixture over ice bath and 70 g mozzarella water whisk until cooled to 10 °C. Store at or below 15 g olive oil 10 °C for 2 hours to allow complete hydration. 1 g salt Transfer to squeeze bottle. Bring two liters of water to simmer and pipe in cream cheese Mozzarella sheets mixture to form noodles. Drain noodles as 646 g mozzarella base soon as they become firm (takes about 30 161.5 g water seconds). 10.1 g methyl cellulose (1.25%), Methocel A15C Wylie Dufresne in Art Culinaire, spring 2006 Base: Blend ingredients until smooth to make a Olive oil soba noodles mozzarella base. 2 g methyl cellulose (0.63%) Sheets: Bring water to a boil and disperse the 80 mL water (room tempered) methyl cellulose in the simmering water. When 1 g salt the methyl cellulose is incorporated add the 240 mL olive oil (room tempered) water mixture to the mozzarella base and shear until the mixture is smooth and shiny. Dissolve methyl cellulose in water. Leave over Place the mozzarella mixture in a bowl over an night so air bubbles can escape. Add salt and ice bath and chill till cold. Spread the olive oil slowly, like when making mayonnaise. mozzarella base in thin sheets on a non-stick Use a good olive oil – preferably a mild, fruity surface and bake in a low oven until the one rather than a bitter one (Valerrama mixture gels. Remove the hot mozzarella and Hojiblanca). Use a whisk rather than an use sheets for draping. immersion blender when mixing. Transfer mixture to syringe (or equivalent) and extrude Kamozawa and Talbot via http://ideasinfood.typepad.com into hot, clear liquids/soups. Marshmallow Joachim Eisenberger via http://www.bosfood.de 230 g water Tender broad bean balls 90 g sugar 4.5 g methyl cellulose (1.4%), E15 Methyl cellulose mix 1/2 t vanilla 100 g water confectioners sugar 3 g methyl cellulose Bring water and sugar to a boil. Let cool. Add For broad bean balls methylcellulose and vanilla. Blend with 65 g shelled tender broad beans immersion blender. Cover and chill for 2 hours 20 g methyl cellulose mix (0.7% in final comp.) or until thickened. Transfer to a mixing bowl and beat at high speed until fluffy, 2-3 minutes. Mix the two ingredients at room temperature in Spread out on a silpat or mold and bake at 150 the blender to obtain a lump-free mixture. °C for 5-8 minutes or until set. Unmold or cut Strain and leave to sit in the refrigerator for 24 into desired shape. Sprinkle with confectioners h. Mix the shelled tender broad beans with the sugar and apply a blowtorch or place under methyl cellulose mixture. Make 8 balls of 8.5 g broiler until browned. Serve hot. Notice that each. Keep in the refrigerator. Put the balls in these marshmallows will melt when cooled! salted water which has been kept hot at 90 °C and leave to cook for 1 min. http://www.playingwithfireandwater.com http://www.texturaselbulli.com Corn pudding Cellulose stabilized foam 400 g corn juice, extracted with a juicer 160 g cream cheese 100 mL broth or juice 20 g cheddar powder 1-1.5 g methyl cellulose (1-1.5%) 8.5 g methyl cellulose (1.4%), Methocel SGA150

Methyl cellulose 39 Texture – A hydrocolloid recipe collection, v.2.1 (June 2008) Available for free download from http://khymos.org and http://blog.khymos.org salt, to taste and sugar in rain while moving. Put it in a mixer or in a blender to homogenize the Place 1/2 of the corn juice and the cream solution. Add the remaining water in the cheese in a saucepan and heat over medium mixture, continue to mix the solution for 30 heat until cream cheese is melted. Remove min. Take 10 g of solution, pour it in a Petri from heat and add the remaining juice, the dish (flat dish with diameter of 10 cm). Let the cheddar powder and methyl cellulose. Blend solution dry at room temperature for 48 hours. well with an immersion blender, cover and chill The thickness of the film is approximately 0.1 for at least 4 hours to hydrate. When ready to mm. bake, preheat the oven to 120 °C. and stir in the salt. Fill molds and bake for 10-20 minutes, Adapted from http://www.inicon.net depending on the capacity of molds. Unmold and serve immediately or hold in a 90 °C oven Thick film (like plastic/leather) for up to 20 minutes. 100 g water (or broth, juice etc.) http://www.playingwithfireandwater.com/foodplay/2008/06/corn- 2 g methyl cellulose (2%) pudding.html 3 g glycerol

Hot vanilla ice cream Disperse methyl cellulose in water and chill over night. On the next day add glycerol and 306 g whole milk yogurt stir carefully to avoid foaming. Pour 1 to 1.5 230 g cream cheese mm high on a silicon mat, mold or tray and 80 g agave nectar leave to dry at room temperature for 2 days. 154 g water Remove and cut/shape as desired. 1 Bourbon vanilla bean scraped pinch of sea salt Adapted from http://www.inicon.net 11.55 g methyl cellulose (1.5 %), Methocel SGA 150 Basic recipe for hot melting jelly Blend yogurt, cream cheese, agave nectar, 2 g methyl cellulose (2%) vanilla seeds and salt until smooth, but do not 100 mL water (or flavored liquid) aerate. Disperse methyl cellulose in boiling hot Disperse methyl cellulose in cold water. Leave water while whisking. Once dispersed, add it to in fridge over night for hydration. Portion out the blender and purée until mixture is and heat in a water bath or in a microwave homogenized, again avoid aeration. Pour into oven to set. The gel melts upon cooling. bowl over an ice bath to chill and leave to rest for at least an hour, preferably over night. http://www.inicon.net Heat a pot of water and shut off the heat when Soya burgers it boils. Scoop the ice cream base, wipe the edges of the ice cream scoop, and immerse soy protein 21% the scoop and its contents into the hot water. vegetable fat 15% When the ice cream sets, dislodge it from the starch 2% scoop. The ice cream should poach for about potato flour 2% one minute for small scoops and longer for methyl cellulose 2%, Benecel M043 larger scoops. You may have to turn the heat dried onion 1.5% back on to keep the water hot. Once the ice salt 1% cream is set, remove the scoops, drain briefly seasonings and flavors 0.5% on a paper towel and place into serving dishes water to 100% and garnish. As the mixture chills the ice Methyl cellulose gels when heated. This gives cream will “melt”, blending with the garnishes shape retention. Since the gelling is like an actual cold ice cream sundae. thermoreversible, it is not noticed in the final Kamozawa and Talbot via http://ideasinfood.typepad.com product. CRC handbook of hydrocolloids Thin film (brittle, melting) 100 g water Parsley spaghetti with porcini soup 1.5 g sugar For the spaghetti 1.5 g methyl cellulose (1.5%) parsley Mix the powder of methyl cellulose with sugar. 400 mL water Heat up 1/3 of the water until the first bubble of 1 pinch of salt boiling. Pour the powder of methyl cellulose 30 mL olive oil

Methyl cellulose 40 Texture – A hydrocolloid recipe collection, v.2.1 (June 2008) Available for free download from http://khymos.org and http://blog.khymos.org

15 g methyl cellulose (3.4%), Metil from Texturas was used

For the soup 500 mL beef stock 150 g porcini 100 g lean meat for clarification 70 g cubed root vegetables 1 egg white 1 sprig rosemary and thyme 1 T soy sauce Blitz parsley with water with an immersion blender. Add methyl cellulose at slow speed (to avoid incorporation of bubbles). Add salt and olive oil while still blending at slow speed. Leave over night in fridge. For serving: fill syringe and inject into hot soup at the table. Heiko Antoniewicz

Further recipes with methyl cellulose can be found in the section “Multi-hydrocolloid recipes” on page 53.

Methyl cellulose 41 Texture – A hydrocolloid recipe collection, v.2.1 (June 2008) Available for free download from http://khymos.org and http://blog.khymos.org

Pectin

Tips and tricks Name pectin (E440) pectin (E440) • Pectin is very sensitive to pH, low methoxyl (LM) high methoxyl (HM) sugar content and cations. Origin polysaccharide derived polysaccharide derived from Furthermore a range of pectins from citrus peel and apple citrus peel and apple with varying degrees of pomace. pomace. methoxylation are available. Texture thermoreversible gels thermoirreversible gels Clarity clear, transparent clear, transparent Please refer to textbooks for more Dispersion cold water; d. can be cold water; d. can be details. improved by mixing with improved by mixing with • Consider that the natural pectin sugar (3-5x) sugar (3-5x) content of fruit varies. Low pectin Hydration cold or hot water cold or hot water; will not fruit include strawberry, peach, (dissolution) dissolve if > 25% sugar raspberry, pineapple. Medium pH 2.5-5.5 2.5-4 pectin fruit: blackberry, apricot. Setting 40-85 °C (depending on pH High pectin fruit: apple, and degree of gooseberry, plum, quince, methoxylation) redcurrant, blackcurrant. Melting yes no • I’ve decided not to include recipes Promoter requires calcium ions for requires acidity (pH < 3.5) gelling; can gel in and high sugar contents for were one relies on the pectin presence of milk (0.6-0.9% gelling (60-80% soluble which is naturally present such as pectin required) solids, mainly sugar) membrillo, fruit cheese, jellies, Inhibitor high sugar concentrations, jams, marmalades. low pH • Low methoxyl pectin gels in Tolerates presence of calcium ions and can Viscosity of low low be used for spherification just like solution sodium alginate. Typical [0.15-3.1%] [0.15-3.1%] concentration Synergies Syneresis yes yes

Pectin 42 Texture – A hydrocolloid recipe collection, v.2.1 (June 2008) Available for free download from http://khymos.org and http://blog.khymos.org

Soft set orange marmalade 25 g vodka 2.5 g malic acid 1.0 g high methoxyl pectin, rapid set (0.1%) 0.5 g low methoxyl pectin (0.05%) Mix together water and lime juice. Mix the 10 g sugar sugar and pectin together dry, then blend into 100 g water the water and lime juice. Bring this solution to a 200 g orange pulp and peel boil and simmer for five minutes. Let cool 640 g sugar completely. Infuse the green tea in the cold 150 g water solution for two hours and then strain through 1.5 mL citric acid monohydrate (50% w/v) fine muslin. Dry mix pectin and 10 g sugar and disperse in Take this base mix and combine with the egg 50 g water with high speed mixer. Brings white, vodka, and malic acid. Pour into a raspberries with remaining water and sugar to whipper and charge with nitrous oxide. boil. Add pectin solution and boil down to 1015 To serve, spray a small amount of foam into a g. Cool to 85 ºC and deposit into jars. Keep pH soup spoon, knock the foam off the spoon into in the range 3.0-3.2. Add citric acid if a Dewar filled with liquid nitrogen. Turn the necessary. mousse over in the liquid nitrogen for around CRC handbook of hydrocolloids 10 to 15 seconds until the entire surface has been frozen. Serve. Traditional raspberry jam Heston Blumenthal via http://www.rsc.org 2.2 g high methoxyl pectin, rapid set (0.2%) 10 g sugar Liquorice candy (wheat flour based) 50 g water Liquorice and anise extract 450 g raspberries 20 cm liquorice root, crushed 610 g sugar 2 T anise, whole 50 g water 1000 mL water Dry mix pectin and 10 g sugar and disperse in 50 g water with high speed mixer. Brings For candy raspberries with remaining water and sugar to 350 mL extract boil. Add pectin solution and boil down to 1015 260 g blackstrap molasses g. Cool to 85 ºC and deposit into jars. Keep pH 50 g oil in the range 3.0-3.2. Add citric acid if 10.3 g pectin or gelatin (1.2%) necessary. 190 g flour CRC handbook of hydrocolloids Extract: Boil down to 400-500 mL. Strain. Candy: Bring extract, molasses and oil to boil. Paté fruit Add pectin. Boil hard for at least 1 min. Then 250 g fruit purée add flour all at once. Lower heat and stir 6 g apple pectin (1.0%) constantly until batter forms a mass and pulls 25 g sugar away from the sides of the pot. Extrude the 80 g glucose dough through a pastry bag or pat/roll the 2 g invert sugar (trimoline) dough and cut to shape. Leave licorice to dry 230 g sugar and cure, turning every few hours to let it dry evenly. It takes at least a day to firm up. Boil purée. Add glucose and invert sugar, boil again. Add pectin and 25 g sugar, boil again. E.J. Martin via http://www.liquorice.org Add remaining sugar and cook to 108 °C. Pour into molds with a silt pad. Cut or unmold and Cold sauce with green cardamom dip in sugar. 1000 mL water Ian Kleinman via http://food102.blogspot.com 50 g glucose 12 capsules of cardamom Green tea sour mousse 3-4 cm fresh ginger, peeled and minced zest of 1 lime 2000 mL water

375 g fresh lime juice For thickening use one of the following 350 g sugar 4 g agar (0.38%) 32 g pectin (1.1%) 20 g pectin (1.9%) 60 g green tea 10 g gelatin (1.0%) 50 g egg white

Pectin 43 Texture – A hydrocolloid recipe collection, v.2.1 (June 2008) Available for free download from http://khymos.org and http://blog.khymos.org

Bring water and glucose to boil and infuse cardamom, ginger for 20 min. Add desired thickening agent and stir until dissolved (if using agar or pectin, mix with 10 g sugar to aid dispersion). Strain and serve. http://www.chefsimon.com

Wine jelly 850 g wine (red or white) 120 mL fresh lemon juice 56 g high methoxyl pectin (3.1%) 850 g white sugar Combine wine, lemon juice, and pectin in a large saucepot. Bring to a boil, stirring frequently. Add sugar, stirring until dissolved. Return to a rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam off top, if necessary. Ladle hot jelly into hot, sterilized jars. http://allrecipes.com

Further recipes with pectin can be found in the section “Multi-hydrocolloid recipes” on page 53 .

Pectin 44 Texture – A hydrocolloid recipe collection, v.2.1 (June 2008) Available for free download from http://khymos.org and http://blog.khymos.org

Sodium alginate Tips and tricks • To get rid of air bubbles after dispersion Name sodium alginate (E401) and hydration, leave alginate solution in Origin polysaccharide extracted from brown algae. fridge over night, pour it through a fine Texture thermoirreversible gel in presence of calcium meshed sieve or subject the solution to a ions; shear-thinning thickener in absence of vacuum. calcium • To avoid precipitation of alginic acid Clarity clear, transparent Dispersion cold water; d. can be improved by mixing with (occurs if pH < 3.65), adjust the pH as sugar (3-5x); add. of acidic liquids may cause follows to reach pH 5: precipitation of alginic acid Hydration cold or hot water; if cold, allow to hydrate for a Starting pH Tri sodium citrate to add, g/L (dissolution) couple of hours 2 2.7 pH 2.8-10 2.5 0.85 Setting independant of temp. 3 0.27 Melting no (but prolonged heating at low/high pH will 3.5 0.082 destabilize gel) Promoter requires calcium for gelling

Inhibitor pH < 4 (is corrected by addition of sodium • Lemon juice is around pH 2.4; Orange citrate); gels at too high ion/salt juice, apple juice, red wine etc. are all concentrations about pH 3.5. An extensive table of food Tolerates up to ~50% ethanol (d. and hydrate in water pH is available from before addition of alcohol) http://vm.cfsan.fda.gov/~comm/lacf- Viscosity of solution low in neutral water, high at lower pH phs.html Typical 0.5-1% for normal spherification; [0.3-5%] • For fluorescent spheres when exposed to concentration UV light, use tonic water (which contains Synergies quinine) or riboflavin (Vitamin B2) Syneresis yes • Calcium rich foods such as dairy products are well suited for reverse spherification • Consider that ion induced spherification is also possible with gellan, kappa carrageenan, iota karrageenan and pectin. Spherification with frozen oil can be done using agar, gelatin and gellan. • For internal gelling it is necessary to slow down the gelling. To achieve this an insoluble calcium source such as calcium sulphate or calcium carbonate is used. These allow a controlled release of the calcium upon lowering of pH. Consult specialized texts or manufacturer for further details. • Calcium alginate gels are heat stable up to more than 150 °C

Sodium alginate 45 Texture – A hydrocolloid recipe collection, v.2.1 (June 2008) Available for free download from http://khymos.org and http://blog.khymos.org

Spherical tea ravioli Cook frozen peas in a small amount of water for four minutes, adding mint leaves for the last 475 g water five seconds of cooking. Drain, then shock 16 g Earl Grey tea immediately in a cold water bath for three 25 g sugar minutes. 50 g lemon juice 1.5 g sodium alginate (0.3%) Mix water and sodium alginate with immersion blender until the sodium alginate has dissolved. Setting bath Bring to a boil over high heat, stirring 500 g water constantly. Remove from heat and allow to 3.25 g calcium chloride (0.65%) cool to room temperature. When cooled, blend with pea mixture using an immersion blender Mix 400 g of water, the tea and 20 g of sugar until the mixture is smooth. while cold and steep in the refrigerator for 24 hours. Strain. Combine the lemon juice with 5 Remove chilled calcium chloride solution from g of sugar and freeze in an ice tray. Blend the fridge. Scoop pea mixture into a tablespoon sodium alginate with 75 g water. Dilute the measure in the shape of a half-sphere. Set the calcium chloride in 500 g water. Mix the tea bottom of the tablespoon measure against the infusion with the sodium alginate base and surface of the calcium chloride mixture, then allow to rest. Place in the freezer to chill but do pour the mixture in with a gentle turn of the not allow it to freeze. wrist. Leave ravioli in the calcium chloride mixture for two minutes. Gently remove the Place a lemon cube in a 3 cm dosing spoon ravioli from the calcium chloride bath using and fill the rest of it with the tea base. Place in fingers or a slotted spoon. Place in another the calcium chloride bath for 30 seconds. bowl filled with cold water or rinse gently under Rinse the ravioli in cold water. running water. Top with a couple of grains of http://www.texturaselbulli.com sea salt and serve immediately. http://hungryinhogtown.typepad.com Spherical mango ravioli 250 g water Mozzarella spheres (reverse spherification) 1.3 g sodium citrate 250 g buffalo mozzarella 1.8 g sodium alginate (0.36%) 150 g heavy cream 250 g mango purée 5 g calcium lactate (~1%)

2 tamarillos or tomatos, juiced Setting bath

1000 g water Setting bath 5 g calcium chloride (0.5%) 1 L water Blend the sodium citrate with 250 g of water, 5 g sodium alginate (0.5%) add the sodium alginate and blend once more. Mix mozzarella with cream and calcium lactate. Bring to a boil, allow to cool and mix with the Fill bowl with water and add sodium alginate. mango purée. Blend 1000 g of water with Stir until dissolved. Transfer mozzarella mix to calcium chloride. Pour the contents of a dosing alginate bath. Allow 2 min for setting. Inject spoon full of the mango and sodium alginate spheres with tamarillo/tomato juice. Serve. mixture into this calcium chloride bath, leave for 2 minutes and wash in cold water. Repeat Dietmar Hölscher via http://www.eispreis.de until all of the ravioli are made. Yoghurt beads (reverse spherification) http://www.texturaselbulli.com 200 g yoghurt Liquid pea ravioli 90 g double cream 30 g sugar 260 g frozen peas 2 drops of pine extract 325 g water

5 large mint leaves Setting bath 3 g sodium alginate (0.5%) 1000 mL water

5 g sodium alginate (0.5%) Setting bath

1500 g cold water 10 g calcium chloride (0.67%) For the yoghurt beads; mix all the ingredients. Make a sodium alginate bath (reverse In a bowl, dissolve calcium chloride in water. spherification) by mixing the water with the Store bowl in the fridge.

Sodium alginate 46 Texture – A hydrocolloid recipe collection, v.2.1 (June 2008) Available for free download from http://khymos.org and http://blog.khymos.org sodium alginate. Fill syringes with the yoghurt cm-diameter dosing spoon with the croquette mixtures. Inject the mixture into the sodium base and pour it into the sodium alginate and alginate bath so you get beads (2 cm diameter). water solution. Give the resulting sphere an Leave the beads into the bath for 2 minutes. elongated shape with the aid of 2 spoons so Rinse in water and leave into the water until that it looks like a traditional croquette. Leave use. the croquettes in the sodium alginate solution Sang Hoon Degeimbre via http://foodfordesign.blogspot.com for 3 min, turn them over and cook for a further 1 min. Once this time has elapsed, strain with a draining spoon and place them in hot water Spherical olives (reverse spherification) (60 ºC) for 3 min. Remove from the water 400 g olive juice taking care not to break them. Dry the 2.5 g calcium chloride (0.625%) croquettes thoroughly and coat them in fried 1.5 g xanthan (0.375%) breadcrumb powder. Serve hot. olive oil http://www.texturaselbulli.com garlic thyme Spherical mussels (reverse spherification) orange/lemon peel pepper 100 g mussel water 0.5 g xanthan (0.5%) Setting bath 2.5 g calcium gluconate/calcium lactate (2.5%) 7.5 g sodium alginate (0.5%) 20 clean rock mussels 1.5 L water Setting bath 1000 g water Mix sodium alginate and water. Keep in fridge 5 g sodium alginate (0.5%) over night to allow bubbles to escape.

Prepare olive juice by filtering puréed olives For storage through a chinois cloth. Mix with calcium 200 g seawater chloride. Sprinkle xanthan and mix with a hand 200 g water held mixer (not an immersion blender) until Completely dissolve the sodium alginate in the desired consistency. water using a blender. Leave in the fridge for Gently head olive oil with garlic, thyme, citrus 12 h to eliminate excess air. peel and pepper. Cool and store in tight Dilute the calcium gluconate/calcium lactate container. in the mussel water with the aid of a hand With a small spoon, transfer the thickened blender. Add the xanthan and blend again until olive juice to the sodium alginate bath for obtaining a fine texture. Vacuum pack mussel setting. Rinse with water, let drip of and mixture to remove excess air and reserve in transfer to aromatized olive oil. the fridge. Paco Roncero via http://www.chefkoch.de Place a mussel into a 2.5 cm-diameter dosing spoon together with 4 g of the spherical mussel Spherical croquettes (reverse base. Pour the contents of the spoon into the spherification) sodium alginate solution. It is extremely important that the spheres do not touch, as 250 g croquette base without flour they will stick together. Cook the spherical 6 g calcium gluconate/calcium lactate (2.4%) mussels in the sodium alginate solution for 5 0.8 g xanthan (0.32%) min. Strain the spheres with a draining spoon

without breaking them and rinse in cold water. Setting bath Drain the spherical mussels and keep them 1000 g water covered with the water and seawater mixture in 5 g sodium alginate (0.5%) the fridge. Blend the sodium alginate into the water until it Place the spherical mussels in hot water (60 dissolves. Leave in the fridge 12 h to eliminate ºC) for 3 min. Remove them from the water excess air. taking care not to break them and place them Dilute the calcium gluconate/calcium lactate in a spoon or on the corresponding plate. mix in the croquette base, then mix in the Serve hot. xanthan with a hand blender to avoid lumps. http://www.texturaselbulli.com Reserve in the fridge. Heat the croquette base until it regains a more liquid texture. Fill a 2.5

Sodium alginate 47 Texture – A hydrocolloid recipe collection, v.2.1 (June 2008) Available for free download from http://khymos.org and http://blog.khymos.org

Veal bone marrow (reverse spherification) 20 mL lemon syrup 1 g sodium alginate (0.8%) 20 g reduced red wine champagne 200 g meat stock

0.4 g xanthan (0.33%) Setting bath 4.5 g calcium gluconate/lactate (3.75%) 2.5 g calcium chloride (0.5%) salt 500 mL water

Setting bath Mix fruit juices and sodium alginate. Leave 1000 g water over night to get rid of air bubbles. Use plastic 5 g sodium alginate (0.5%) syringe and drip alginate solution into setting bath. Leave in setting bath at least 30 seconds. Mix 100 g of the meat stock with the reduced Rinse spheres with water, transfer them to a red wine and add salt to taste. Dissolve the champagne glass and fill glass with calcium gluconate/calcium lactate into the champagne. mixture. Use a hand blender to dissolve the xanthan and vacuum pack the solution to Adapted from recipe by H. Antoniewicz & A. Arians-Derix eliminate excess air. Set aside. Restructured onions Completely dissolve the sodium alginate in the water using a blender. Reserve in the fridge for 40 g onion 12 h to eliminate excess air. 1.1-1.3 g sodium alginate (~1%) 14 g starch Fill a 2 cm-diameter dosing spoon with the 1 pinch salt mixture of the meat stock, reduction and 12 g sugar, maltitol or glucose syrup calcium gluconate/calcium lactate. 50-80 g water (low in calcium) Pour the contents of the spoon into the sodium 0.2 g sodium citrate alginate bath, forming spheres. It is extremely important that they do not touch, as they will Setting bath stick together. Cook the spheres in the sodium 16 g calcium chloride (8%) alginate mixture for 5 min. 200 g water Strain the spheres without breaking them using Blend the onion under water adding starch and a draining spoon and rinse them in cold water. sodium alginate. If tap water is rich in calcium, Strain again and keep them covered with the add some sodium citrate before you add the other 100 g of meat stock. This inverted sphere sodium alginate. is perfect as a sauce to accompany meat, in Use a ice cream scooper or a syringe to this case veal marrow. transfer mix to setting bath. You might also try http://www.texturaselbulli.com filling a tray after spraying some setting bath solution. Collect restructured shapes from the Melon cantaloupe caviar setting bath in a strainer or with special spoon 250 g cantaloupe juice Rinse well under running water and place in a 2 g sodium alginate (0.8%) tray to dry off. For firm shapes rest samples in the setting bath at least 10 minutes. Setting bath http://www.gastronomie.kalys.com 500 g water 2.5 g calcium chloride (0.5%) Cola caviar Mix sodium alginate with 1/3 of the melon juice 1 g sodium alginate (1.0%) and blend. Mix in remaining 2/3, strain and set 100 g cola or other soda drink aside. Dissolve the calcium chloride in the (konjac or xanthan) water. Fill syringe with the melon and sodium alginate mixture. Expel it drop by drop into the For setting bath calcium chloride solution. Remove after 1 8-10 g calcium chloride/calcium lactate (8- minute, strain and rinse the resulting caviar in 10%) cold water. 100 g water http://www.texturaselbulli.com Heat soda to boil. Turn heat down. Mix the sodium alginate in. Stir well, turn heat off. Kir moleculaire Once at room temperature let the solution drip 80 mL black currant juice into the setting bath. The dripping speed 20 mL crème de cassis depends on the viscosity of the solution. For a

Sodium alginate 48 Texture – A hydrocolloid recipe collection, v.2.1 (June 2008) Available for free download from http://khymos.org and http://blog.khymos.org more viscous solution, use some thickener, e.g. Pick up the sodium alginate cubes on cocktail 0.1-0.3% konjac or xanthan. Collect the sticks and dip into melted chocolate sauce. spheres with a tea strainer, a sieve or a Place on a grid rack (strainer) and leave to set perforated spoon. Rinse with water. in a cool place or the fridge http://www.gastronomie.kalys.com Variation: If you add an egg white and a pinch of xanthan to the calcium solution and then Thin film beat it before mixing into the sodium alginate solution, you will obtain a lighter gelled product. 100 g water or fruit juice 1 g alginate (1.0%) http://www.gastronomie.kalys.com

Setting solution for spraying Carbonated mojito spheres (reverse 100 g water spherification) 5 g calcium lactate (5%) mojito Prepare 1% sodium alginate solution with alcohol water or fruit juice. Pour onto flat dish, baking xanthan gum platter or similar. Prepare calcium lactate calcium chloride (4-6%) solution and spray onto alginate film. Allow several minutes for setting. Small/thin films can Setting bath be turned around and sprayed from the other water side for faster setting. Short heating in the sodium alginate (5%) microwave after spraying (to evaporate sodium citrate (2%) calcium solution) gives greater flexibility and Leave spheres in setting bath. Transfer strength. spheres to iSi bottle, cover spheres with small Adapted from http://www.inicon.net amount of mojito and charge with one charge of carbon dioxide. Leave for three hours and Sodium alginate cubes serve immediately after opening. Garnish with lime zest and mint leaf. 20 g sugar or maltitol 10 g dextrin ChefT, Cafe Atlantico via http://forums.egullet.org 170 g fruit juice 3 g sodium alginate (1.5%) Further recipes with sodium alginate can be 1 t lemon juice found in the section “Multi-hydrocolloid recipes” 1-2 g calcium citrate, calcium lactate or on page 53 . calcium chloride (0.5-1.0%)

For coating 50 g baking cooking chocolate 10 g butter or double cream

Optional 1 egg white 1 pinch of xanthan Blend half of the fruit juice with the lemon juice, dextrin and calcium source. Blend sodium alginate with remaining juice. Pour the first mix into the other and blend a few seconds. Leave to set for half an hour (setting should be almost immediate and visible within minutes). Cut into cubes. The cubes are heat stable and resist cooling and heating. They may be used in an ice cream if cut into small pieces or to top mousse and drinks Coating the cubes: Melt the chocolate over a hot pan (or in a double boiler) and blend in with the butter or double cream

Sodium alginate 49 Texture – A hydrocolloid recipe collection, v.2.1 (June 2008) Available for free download from http://khymos.org and http://blog.khymos.org

Xanthan

Tips and tricks Name xanthan (E415) Origin polysaccharide obtained by fermentation of • Add xanthan to reduce syneresis (water Xanthomonas campestris drainage), even in cold preparations Texture high viscosity, shear-thinning; • Xanthan is shear thinning: liquids are thermoreversible soft elastic gels w. locust viscous when at rest, but become more bean gum or konjac fluid when stirred or sprayed. Clarity clear, mostly transparent • The high at-rest viscosity gives excellent Dispersion cold or hot water; d. can be improved by cling properties, for instance in tempura mixing with sugar (10x) or glycerol, alcohol or batters. vegetable oil. Hydration cold or hot water; does not hydrate at high Stabilizes emulsions. • (dissolution) sugar concentrations (>65%). • To keep water from leaking out of pH 1-13 vegetable purées, add a touch of xanthan Setting gum Melting • Often used to keep particles suspended Promoter (e.g. herbs, spices etc.) Inhibitor • Xanthan reduces starch retrogradation in Tolerates acids/bases, salts, heating, enzymes, up to bread and baked products. 60% ethanol • In ice cream xanthan (~0.2%) prevents ice Viscosity of high (independent of temperature) crystal formation during thawing cycles solution Typical 0.25% thin running sauce, 0.7-1.5% thick • Xanthan can help stabilize whipped cream concentration sauces, 0.5-0.8% foams; [0.08-0.85%] and mousses Synergies guar, locust bean gum, konjac • Xanthan added to gluten free products Syneresis prevents crumbling and binds the product. For best effects use with guar gum in a 2:1 ratio (x:g).

Xanthan 50 Texture – A hydrocolloid recipe collection, v.2.1 (June 2008) Available for free download from http://khymos.org and http://blog.khymos.org

Banana milkshake 10 g icing sugar red color 500 mL skimmed milk (0.1% fat) 10 g poppy flavored cordial 0.5 g xanthan (0.07%)

10-15 g sugar For cordial: 1 banana 100 g water vanilla 100 g sugar 5-10 ice cubes 1 pinch citric acid or 0.5 t lemon juice Grind xanthan and sugar. In a blender, mix Cordial: boil all ingredients and cool down milk while adding xanthan and sugar. Add banana, vanilla and ice cubes. Xanthan gives a Ice cream: pour yoghurt into mixing bowl. Stir. richer mouth feel. Mix xanthan with icing sugar and add home Martin Lersch made cordial. Disperse xanthan and sugar with blender. Pour the cordial into the yoghurt and whisk. Add color and flavoring to taste. Add Fake cappuccino foam some poppy seeds. Churn. 500 mL cream liquor Variation: xanthan can be replaced by locust 0.4 g xanthan (0.08%) bean gum. Blend, strain and transfer to whipper. Charge Chef Simon via http://www.gastronomie.kalys.com with nitrous oxide. Refrigerate. Mix coffee liquor, ice and vodka/brandy in a Iberian ham cream shaker. Top with fake cappuccino foam and 50 g Iberian ham broth chocolate shavings. 30 g Iberian ham fat Adapted from recipe by H. Antoniewicz & A. Arians-Derix 0.2 g xanthan (0.25%) Mix the 3 ingredients with an immersion Tempura batter blender or a turmix to obtain a creamy 1 egg emulsion with no lumps. Keep in the 100 g flour refrigerator. Serve with oyster. 250 mL ice cold water http://www.texturaselbulli.com 0.35-0.5 g xanthan (0.1-0.15%) Beat egg in a bowl. Add ice water in the bowl. White sangría in suspension Be sure to use very cold water. Add sifted flour 500 g white sangría mix and xanthan in the bowl and mix. Xanthan 1.4 g xanthan (0.28%) improves adhesion properties of batter, i.e. for onion rings and shrimps. Put the sangría in a bowl with xanthan and http://japanesefood.about.com and CRC handbook of blend with a turmix. Strain and vacuum pack hydrocolloids the whole mixture to extract the bubbles trapped in the interior. Piña colada espuma The consistency obtained will enable us to 600 mL pineapple juice maintain elements such as herbs, fruit or 350 mL coconut milk spherical caviar in suspension. 50 mL brown rum http://www.texturaselbulli.com 1 g xanthan (0.1%) or 10 g gelatin (1.0%) Bloom gelatin. Heat a little of the pineapple Strawberry ice cream juice and dissolve gelatin. Add remaining 500 mL unsweetened soymilk liquids. If using xanthan, it can be added 3.4 g xanthan (0.32%) directly to the liquids using a blender or 230 g honey immersion blender. Strain liquid, transfer to 320 g strawberries whipper and charge with nitrous oxide. Leave in fridge for some hours before serving. Add xanthan to 200 mL soymilk while mixing with immersion blender. Add remaining soymilk, From Fizz magazine via http://www.cuisine-concept.de honey and strawberries. Blend until smooth. Freeze in a flat metal pan. After 1 hour, return Field poppy ice cream mixture to blender and process until creamy. 800 mL plain yoghurt, stirred Freeze again. Repeat again after 1 hour. 1 g xanthan (0.1%) http://dairyfreecooking.about.com

Xanthan 51 Texture – A hydrocolloid recipe collection, v.2.1 (June 2008) Available for free download from http://khymos.org and http://blog.khymos.org

Coco cola Balsamic vinegar syrup 400 ml coconut juice 100 mL balsamic vinegar 60 g sugar 10 g sugar 160 g spray dried coconut 0.9 g xanthan (0.82%) 2.5 g xanthan gum (0.4%) Grind sugar and xanthan. Add to vinegar while Warm 100 mL coconut juice to dissolve sugar, mixing with immersion blender. Avoid followed by dried coconut, last xanthan. Bring incorporation of air bubbles as these only to a boil, strain, allow to cool to 45-50 °C mix slowly escape. with remaining xanthan. Strain, fill soda siphon Martin Lersch (or whipper) and charge with carbon dioxide. http://willpowder.net Balsamic vinegar dressing 30 mL balsamic vinegar Fruit pureé mayonnaise 20 g honey 200 g fruit pureé 0.85 g xanthan (0.85%) 150 g olive oil 50 g extra virgin olive oil 2 g mono-/diglycerides (0.6%) salt 1.5 g xanthan (0.4%) Mix in blender until smooth. Mix fruit purée, olive oil and mono/diglycerides http://www.recipezaar.com/242717 well with immersion blender. Add xanthan and mix more. Further recipes with xanthan can be found in Adapted from Nova Kuirejo via http://www.nova-kuirejo.de the section “Multi-hydrocolloid recipes” on page 53. Gluten free flour mix 320 g rice flour, white 100 g cornstarch 35 g tapioca flour 3.4 g xanthan (0.7%) Blend and use in any recipe calling for flour. http://www.recipezaar.com/214986

Marshmallows with xanthan 60 mL water pinch of cream of tartar 255 g sugar, granulated 255 g light corn syrup ½ vanilla bean 85 g egg whites (~3 egg whites) 5 g xanthan (0.76%) Ground xanthan with a tablespoon of sugar. Set aside. Heat water, cream of tartar, remaining sugar, corn syrup and vanilla to 120 °C. Discard vanilla bean. Whisk egg whites for about 2 min until still soft. Continue whipping egg whites at slow speed while adding syrup slowly. Sprinkle xanthan mix while still whipping. Turn speed up and continue mixing for 2-3 min or until meringue pulls away from sides. Sprinkle a pan or baking sheet generously with cornstarch and spread out the meringue. Sprinkle top with cornstarch, cover with plastic and leave to set for 4 hours in a refrigerator. Cut marshmallows into desired shapes and dip cut surfaces in cornstarch. Elizabeth Falkner in Demolition Desserts

Xanthan 52 Texture – A hydrocolloid recipe collection, v.2.1 (June 2008) Available for free download from http://khymos.org and http://blog.khymos.org

Multi-hydrocolloid recipes

This sections primarily contains recipes where Standard ice cream hydrocolloid synergies play an important role water 64.4% or where the hydrocolloids are present in sucrose 12% relatively high concentrations. All recipes skimmed milk powder 12% however can be found through the texture butter fat 8% index. A plus sign after the hydrocolloid name glucose syrup 3% means it's used in combination with other mono-/diglycerides 0.3% hydrocolloids. locust bean gum (Carob) 0.15% vanilla flavor 0.1% color 0.05% kappa carrageenan 0.02% Add all ingredients to cold water and heat with stirring to 85 °C. Melt butter fat in hot water. Cool. Freeze in an ice cream maker. http://www.cybercolloids.net

Mint jelly, sauce and foam 500 mL water mint (dried or fresh leaves) 1 grain sea salt 0.5 t sugar 0.5 g konjac (0.1%) 1 g carrageenan (0.2%) Prepare a herbal tea or infusion of herbs. Add sugar and grain of salt. Infuse for 10-15 minutes. Add konjac and carrageenan. Bring to boil. Mix and keep on boil a couple of minutes. Strain into ramekins or bowls. Jelly can be used as it is. To make sauce (fluid gel), blitz the gel in a blender after cutting into smaller pieces.

Multi-hydrocolloid recipes 53 Texture – A hydrocolloid recipe collection, v.2.1 (June 2008) Available for free download from http://khymos.org and http://blog.khymos.org

Variation: Adding a pinch of xanthan to the gel For molds with a glass of water helps whisk the jelly into a 2 T vegetable oil foamy solution. http://www.gastronomie.kalys.com For coating 1 T glucose 1 t gum arabic Soft chocolate gel 25 mL water 530 g cream Disperse agar and tara in two thirds of fruit 500 g chocolate (64% cocoa), chopped juice. Heat to boil and set aside to cool. Don’t 120 g sugar let the solution set! 600 mL water 1.6 g locust bean gum (~0.1%) Dry blend the remaining powders. Pour into a 1.6 g carrageenan (~0.1%) saucepan, add remaining juice and heat to boil while stirring well. Once all is blended, remove Scald the cream and pour it over the chocolate from fire and mix from time to time and sugar. Whisk to combine. Set aside. In another bowl, add the water, locust bean gum Put agar and tara solution on heat to melt then and carrageenan. Use a hand blender to pour onto other solution. Add lemon juice. combine thoroughly. Boil the mixture. Whisk Flavor or color may be added to taste. Mix well the hot gel and chocolate mixture together. and pour into molds or onto mold’s greased Pour it into an 20 x 20 cm pan lined with plastic. surface Refrigerate for at least two hours to set. Leave solution to dry for at least 4 hours or Sam Mason via http://www.sugoodsweets.com even overnight. Cut into pieces.

Vinaigrette-style salad dressing Dissolve the Gum Arabic in the water. Dip the pieces into the solution using a clean needle 7% spirit vinegar 12.5% then sprinkle sugar onto them. Leave in a sugar 9.5% warm and aerated place to dry off for a few salt 3.2% days. iota carrageenan 0.3% xanthan 0.15% For variation, replace agar/tara by other chopped spice pieces 1.0% combinations of gums : color 1-2 g agar/tara, 70:30 ratio preservative 1-2.5 g carrageenan/tara, 70:30 ratio water to 100% 3-5 g xanthan/tara, 50:50 ratio Mix and serve. 0.5-1 g konjac/carrageenan, 20:80 ratio 1-4 g konjac/carrageenan, 60:40 ratio CRC Handbook of hydrocolloids

Dessert jelly http://www.gastronomie.kalys.com water 80% Flexible foie gras sugar 15% citric acid 2.5% xanthan:konjac (30:70 ratio) 0.65% tripotassium citrate 2% foie gras terrine carrageenan 0.25% egg yolk locust bean gum 0.25% water color and flavor as required Melt foie gras terrine into liquefied fat, mix in Mix gums with sugar and disperse into hot xanthan and konjac, and then a small amount water. Stir until fully dissolved. Cool to set. of water and an egg yolk. Spread the mixture on a sheet, chill, cut into strands and tied into http://www.cybercolloids.net knots. Loukoums chew (Turkish delight) Wylie Dufresne via http://www.iht.com

100 g sugar Hot transparent savory mousse 150 mL fruit juice 75 mL glucose syrup 600 mL water 15 mL lemon juice 4.2 g carrageenan (0.7%) 2 g of agar and tara in a 70:30 ratio (0.6%) 0.4 g konjac (0.07%) 3 g maltitol 0.2 g xanthan (0.03%)

Multi-hydrocolloid recipes 54 Texture – A hydrocolloid recipe collection, v.2.1 (June 2008) Available for free download from http://khymos.org and http://blog.khymos.org

1 soup cube or 80 g meat juices or juices from xanthan a meat dish with a bouquet garni methyl cellulose (1.25%), SG A16 Mix all dry ingredients (except xanthan) and Weigh out fresh lemonade and add salt to add liquids. Heat all ingredients to close to taste. Thicken with xanthan to almost the boiling point (80 °C) for a few minutes. Use consistency of heavy cream. Whisk in methyl power blender to avoid lumps. Strain if using cellulose. Whip at high speed for 15 min. There herbs. Leave solution to set. Blitz the gel in a is a 4-fold increase in volume. mixer with the pinch of xanthan. The gel will Chad Galliano via http://chadzilla.typepad.com yield some water so you don’t have to add any. Strain through a mesh size suitable for the Fluid gel (basic recipe) nozzle and pour into dispenser. Use 1 to 2 gas 185 g liquid flavor base canisters following makers guidelines. 2 g agar (1.1%) This mousse will be quite heat resistant and 0.35 g xanthan (0.19%) can be served hot or warm (40-50 °C max.). Blend agar and xanthan into base. Place in a By changing slightly the amounts of xanthan, saucepan and bring to a boil. Allow to cool until you can easily modify viscosity and texture to solidified. Place solid gel in a blender and get the best mousse. blend until creamy. http://www.gastronomie.kalys.com http://www.playingwithfireandwater.com

Martini sorbet Flavored agar cream 240 mL vermouth 1.5 g agar (0.7%) 3.5 g agar (0.7%) 120 mL liquid cream (or full fat milk) 240 mL gin 30 mL milk 0.9 g xanthan (0.2%) 1 t angelica liqueur 30 g absinthe cordial Place vermouth and agar in a pot on high heat. 1 g xanthan (0.5%) Stir until all of the agar has dissolved. Take off 40 g water of heat. Add gin and xanthan and stir until completely dissolved. Place in freezer until Heat dairy ingredients with agar till boiling then frozen with the texture of a sorbet. Serve with after a couple of minutes cut off the heat. Pour olive caviar (see recipe in the "Gelatin" section). into a large bowl and leave to set in refrigerator for 1-2 hours. Turn gel out and cut in pieces. Jamie Boudreau via http://spiritsandcocktails.wordpress.com Fill blender and blitz into cream. Caviar using cold oil technique Add liqueur, cordial, pinch of xanthan and water (a teaspoon at a time to check texture). 375 g vegetable or fruit juice, strained Whisk to beat in as much air as possible. sugar to taste 3.7 g agar (1%) http://www.gastronomie.kalys.com 0.4 g locust bean gum (0.1%) 2 L bottle of rapeseed/canola oil Dessert jelly Put oil in freezer over night. Mix all the 500 g water powders together and whisk into the juice as it 90 g sugar comes to the boil. Remove from the heat. Poor 10.2 g gelatin (1.7%), type B, 240 Bloom cold oil into a narrow but deep bowel. Allow 2.3 g citric acid anhydrous juice to cool slightly. Sieve to remove any 1.6 g tri sodium citrate dihydrate gumminess, transfer to squeeze bottle and drip 0.35 g low acyl gellan (0.06%) mix into oil. The droplets solidify upon contact color and flavor as required with the cold oil, forming spheres that sink to Blend all the dry ingredients. Heat the water to the bottom. To collect spheres, pour oil through boiling and dissolve blend into the hot water by sieve. Submerge in cold water to remove stirring for 1–2 minutes. Deposit and chill. excess oil. CRC Handbook of hydrocolloids Sam Mason Ravioli filled with mango mousse Lemon whip 1 ripe mango lemonade 200 g mango purée salt 3.5 g gelatin (~0.9%)

Multi-hydrocolloid recipes 55 Texture – A hydrocolloid recipe collection, v.2.1 (June 2008) Available for free download from http://khymos.org and http://blog.khymos.org

2 shoots of a young pine (the very tender, Mix hydrocolloids with sugar. Add to milk and fresh leaves) heat to 70 °C. Add flavor. Pour into mold or 3.5 g of methyl cellulose (~0.9%) individual ramekins (lined with caramelized lemon juice sugar if desired) and leave to set. rose leaves http://www.chefsimon.com Cut the mango into fine (maximum 1 mm) sheets. Mix the mango purée with the shoots Warm chocolate coffee mousse of the pine (cut into fine pieces). Divide the Methyl cellulose base mango purée into two parts. The first part is 100 mL milk heated to 40 °C and mixed with the gelatin. 100 g muscovado sugar The second part is kept cool and mixed with 100 g cocoa seeds, roasted the methylcellulose. Beat the 2 parts together 100 g granulated coffee into a light foam. Fold the mango sheets into 4 7 g methyl cellulose (1%) to form like little cornets. Fill the cornets with the mango foam. Dress the cornets on a plate Gelatin base together with the yoghurt beads (see recipe in 300 mL milk "Sodium alginate" section), some mango coulis, 12 g gelatin (1.7%) leaves of roses and shoots of pine. Sang Hoon Degeimbre via http://foodfordesign.blogspot.com Methyl cellulose base: Bring 100 mL milk to boil with sugar and add cocoa seeds and coffee. Strain. Purée the infusion with Hummus gnocchi methylcellulose following instructions for 300 g smooth hummus, room tempered hydration. Bring to 80-90 °C, then rapidly chill 75 g water to 4 °C. 3.75 g methyl cellulose (1%) SGA150 Gelatin base: Warm the remaining 300 mL milk 3.75 g gelatin (1%), bloomed to dissolve gelatin and reserve at 35 °C. Bring the water to a boil, remove from the heat Begin whipping methylcellulose base in mixer, and whisk in the methocel to disperse it. Add slowly adding gelatin base and making a stable the drained bloomed gelatin to the methocel mousse. Freeze in molds, unmold, and warm water, then mix this mixture into the hummus. to order in the salamander. Once the two mixtures are fully combined, cool the mixture completely in an ice bath. When Will Goldfarb via http://www.starchefs.com the mixture is ice cold, place it in a pastry bag with a one centimeter tip. Bring a pot of water Soft chocolate gel to a boil, season with salt and turn down the 240 mL water heat so the water just simmers. Squeeze the 240 mL heavy cream hummus mixture into the water, cutting of two 120 g bittersweet chocolate (60% cocoa) centimeter sections with a knife. The gnocchi 50 g granulated sugar will float and be firm to the touch when they are 1 g iota carrageenan (0.15%) set. The gnocchi must be used warm. 20 g low methoxyl pectin (3%) Kamozawa and Talbot via http://ideasinfood.typepad.com Disperse carrageenan into cold water. Heat cream carefully in a pan and add sugar, stirring Gluten free flour to dissolve. Pour the hot cream over chocolate 2.4 g xanthan (1.6%) to melt. Stir a little. Add dispersed carrageenan 1.2 g guar gum (0.8%) and whisk gently to avoid formation of bubbles. 75 g soy flour Bring the mixture to boil and whisk in the pectin. 75 g rice, potato or corn flour Let boil for about 30 seconds until it starts to thicken and immediately pour through a fine Mix and use as normal flour. meshed sieve to get rid of bubbles. Pour into Adapted from The Kitchen Hand by Anthony Telford 20 x 20 cm pan lined with plastic wrap. Let cool a little and cover with plastic wrap. Allow to set Milk pudding in a fridge for a couple of hours. Slice in long thin strips, twist and place them on plates for 1000 mL milk serving. 100-200 g sugar 2-3 g carrageenan (1.7-2.5%) David Barzelay http://www.eatfoo.com, adapted from Alex Stupak 1-2 g guar gum (0.8-1.7%) pinch of potassium salt flavor as desired (e.g. orange, limette)

Multi-hydrocolloid recipes 56 Texture – A hydrocolloid recipe collection, v.2.1 (June 2008) Available for free download from http://khymos.org and http://blog.khymos.org

Chocolate flan water 74.1% sugar 10% skimmed milk powder 10% cornstarch 3% 10% alkalized cocoa 2.5% kappa carrageenan 0.4% Mix all ingredients. Add chocolate flavor and color as required. http://www.cybercolloids.net

Tortenguss (German cake glaze) water or fruit juice 91% sugar 5% starch 3% carrageenan 0.8% potassium citrate 0.2% Mix all ingredients together, stir with heating until you reach a low simmer. Simmer for one minute. Add color and flavor as required. http://www.cybercolloids.net

Marshmallow foam 250 mL bottled water 1.5 g xanthan gum (0.2-0.3%) 1.5 g methyl cellulose (0.2-0.3%), F50 dash of vanilla dash of salt 250-400 g confectioner's (powdered) sugar Disperse methyl cellulose in 125 mL water and leave over night in refrigerator to allow complete hydration. Mix xanthan with some of the powdered sugar (to avoid lumping) and disperse in 125 mL with immersion blender. Combine methyl cellulose and xanthan mix in the bowl of a large mixer (7 L) with a whisk. Add vanilla and salt and turn speed to medium. Once soft peaks form, add sugar a little at a time. Notice how the foam becomes more dense and elastic (texture is something in between marshmallow fluff and canned vanilla frosting). Foam can be spooned out for serving. The foam can be caramelized just like "real" marshmallows. Adapted from http://chef531.wordpress.com/2008/03/10/marshmallows/

Multi-hydrocolloid recipes 57 Texture – A hydrocolloid recipe collection, v.2.1 (June 2008) Available for free download from http://khymos.org and http://blog.khymos.org

Non-hydrocolloid foams

Spinach espuma Charge with nitrous oxide, shake, and keep warm in a bain-marie at 70 ºC. 500 g drained and pressed out spinach 200 mL vegetable or poultry stock Ferran Adria via http://www.chubbyhubby.net 300 mL heavy cream (33%) salt Vanilla yogurt parfait nutmeg 250 mL plain yogurt white pepper 250 mL heavy cream Purée the cooled spinach with the cold 2 T vanilla syrup vegetable or poultry stock very carefully in a Fill 0.5 mL whipper and charge with nitrous mixer and pass through a fine sieve. Add the oxide. Shake and refrigerate for 2-4 hours cream, season to taste and pour into a heat before using. resistant whipper. Charge with nitrous oxide http://www.isinorthamerica.com Tip: Lightly brown 50 g of diced shallots and one chopped clove of garlic, add before Chocolate mousse puréeing the mixture. Refine with just a few squirts of lemon juice. Try warm spinach 400 g heavy cream espuma: Pour in the ingredients when still hot 1-2 t instant coffee or heat whipper to around 60 °C. 8 T instant cocoa iSi North America via http://www.prairiemoon.biz 2-3 T cognac/brandy confectioners' sugar to taste Warm potato espuma Swirl to dissolve all ingredients. Fill 0.5 L whipper and charge with nitrous oxide. Shake 600 g boiled potatoes (boil until powdery) and refrigerate for 2-4 hours before using. 300 mL whole milk 100 mL water in which potatoes were boiled http://www.isinorthamerica.com 50 g butter salt Foamy hot ginger mayonnaise foam nutmeg 60 g egg yolk (ca. 2 yolks) Boil potatoes in salt water until done and pass 130 g eggs (ca. 2 eggs) through a sieve. Mix with hot milk, water in 150 g sunflower oil which potatoes were boiled and butter. Season 50 g olive oil and pour into a heat resistant whipper while 50 g ginger oil warm. Charge with nitrous oxide. 7 g Dijon mustard iSi North America via http://www.prairiemoon.biz 7 g raspberry vinegar 7 g salt Potato foam Mix all ingredients in a bowl. Pass through strainer and fill 0.5 L whipper. Charge with 250 g potatoes, peeled and cut into chunks nitrous oxide. Heat in bain marie to 70 °C. 125 mL single cream Shake every 15 min to prevent egg from 35 mL virgin olive oil, plus extra for drizzling setting. Place the potatoes in a pan of cold water, bring Translated from http://www.kochpiraten.de to the boil, and cook for about 20 minutes until soft. Drain, reserving 100 mL of the cooking Chocolate chantilly water. Place the cooked potato and the water in a blender. Purée, adding the cream little by 200 mL water little. Follow the same procedure with the oil 150-200 g chocolate (> 50% cocoa) until you have a smooth emulsion. Season with Put the chocolate and water into a pan (or bowl salt. Strain, then fill the siphon using a funnel. of metal), and immerse it into a larger pan with

Non-hydrocolloid foams 58 Texture – A hydrocolloid recipe collection, v.2.1 (June 2008) Available for free download from http://khymos.org and http://blog.khymos.org water which is gently heated. Stir the chocolate Make sure to stir well with a spoon before use and water mixture occasionally until it forms a after freezing or refrigerating. uniform mixture. Immerse the pan into a larger http://www.recipezaar.com/75813 pan with cold water and some ice cubes. Whisk the chocolate water mixture until it Egg white foam (Troll cream) thickens. Hervé This 1 egg white 80 g sugar 200 mL berries (blueberries, cranberries, etc.) Zabaglione Whisk egg white until soft peaks form. Add 5 egg yolks sugar while still whisking. Fold in berries and grated zest of ½ lemon serve as dessert. a pinch of powdered vanilla or a few drops of vanilla essence http://peppernet.no 180 g sugar 200 mL white wine Vauquelin 100 mL Marsala 1 egg white

150 mL fruit syrup (e.g. blueberry) Whisk yolks, zest, vanilla and sugar in a basin until thick and pale. Place basin in a bain marie Whisk egg white, preferably in a metal or glass and continue whisking. Add white wine and bowl. Slowly add syrup while still whisking. Marsala, a little at a time. Remove basin from One egg white yields approximately 2 L of bain marie when the zabaglione is thick and foam. Spoon out portions and set foam in frothy. microwave at 3-400 W for a couple of seconds. Larousse Gastronomique Adapted from Hervé This Vessel 75 with maple syrup foam

Foam 4 egg whites 180 mL water 120 mL maple syrup 60 mL lemon juice

Drink 90 mL Bourbon 3 healthy dashes Peychaud's bitters Foam: Place all into a ISI canister, charge with nitrous oxide and refrigerate. Drink: Stir in mixing glass, strain into rocks glass, top with maple syrup foam, garnish with orange zest. Jamie Boudreau via http://www.smallscreennetwork.com

Marshmallow fluff 3 egg whites 2 cups light corn syrup 1/2 teaspoon salt 2 cups icing sugar (confectioner's) 1 tablespoon vanilla extract In a large bowl, combine egg whites, corn syrup and salt; beat with mixer in high speed for 10 minutes or until thick. Add in icing sugar; beat on low speed until blended. Beat in vanilla until blended. Use this in any recipe called for marshmallow creme. The fluff may be frozen for later use or kept in a refrigerator for 1 week.

Non-hydrocolloid foams 59 Texture – A hydrocolloid recipe collection, v.2.1 (June 2008) Available for free download from http://khymos.org and http://blog.khymos.org

Appendix

Comparison of gel texture in common gelling agents (adapted from "CRC Handbook of hydrocolloids")

Volume-weight conversion of hydrocolloids Name Density (g/mL) mL/g g/teaspoon (5 mL) g/tablespoon (15 mL) Agar 0.48 2.1 2.4 7.2 Calcium gluconate 0.62 1.6 3.1 9.3 Calcium lactate Cornstarch 0.64 1.6 3.2 9.6 Gellan gum 0.39 2.6 1.9 5.8 Guar gum Iota carrageenan Kappa carrageenan Lecithin 0.46 2.2 2.3 6.9 Locust bean gum Maltodextrin 0.42 2.4 2.1 6.3 Methyl cellulose 0.27 3.7 1.3 4.0 Mono/diglyceride Pectin 0.68 1.4 3.4 10.3 Sodium alginate 0.69 1.4 3.5 10.4 Sodium citrate Sucrose esters of fatty acids Xanthan gum 0.69 1.4 3.5 10.4 You can help fill out the table by measuring the densities of hydrocolloids and reporting them back to [email protected]. More info about this on http://blog.khymos.org/2008/04/30/help-needed-with-densities- of-hydrocolloids.

Synergies Hydrocolloids (ratio or percentage) Effect/texture high methoxyl pectin + sodium alginate gel formation at lower solid contents and pH < 3.8 iota carrageenan + starch gives gels which are four times stronger than with starch alone kappa carrageenan (0.6%) + konjac (0.4%) strong, elastic gels (konjac interacts more strongly with kappa carrageenan than locust bean gum) kappa carrageenan + locust bean gum elastic gels with low syneresis when cooled below 50-60 (maximum gel strength at 65:35, lower °C syneresis at 20:80) methyl cellulose + starches increased viscosity, better water binding xanthan (0.6%) + konjac (0.4%) strong gel xanthan (1%) + konjac (0.02-0.03%) viscosity of xanthan is raised 2-3 times upon heating xanthan + guar gum increased viscosity, strong and elastic gel xanthan + locust bean gum increased viscosity, strong and elastic gel

Appendix 60 Texture – A hydrocolloid recipe collection, v.2.1 (June 2008) Available for free download from http://khymos.org and http://blog.khymos.org

Gelatin gels with alcohol Alcohol in dish (%) Suggested amount of gelatin (%) * 0 1 5 1.8 10 2 15 2.2 20 2.4 30 2.8 * The experiment was conducted with a powdered, 180 bloom gelatin. The concentrations give gels of approximately the same gel strenght for the different ethanol/water mixtures. Notice that alcohol can influence the melting temperature. Added sugar will increase the gel strength. The range 5-15% has been tested. Values for 15-30% are extrapolated. For gels with > 30% alcohol it is recommended to check the gel properties before serving.

Gelatin and bloom strength Name Bloom strength Grams pr. sheet Bronze 125-155 3.3 Silver 160 2.5 Gold 190-220 2.0 Platinum 235-265 1.7

Formula for conversion of bloom strengths The required mass of gelatin B can be calculated if the mass of A is known as well as the bloom strengths of gelatin A and B.

bloom strength A mass B = mass A × bloom strength B

Sources on the net (see http://forums.egullet.org/index.php?showtopic=85599) site a formula where mass A is multiplied with the square root of (bloom strength A/bloom strength B). However, the formula fits better with the data given for gelatin sheets in the table above when the square root is omitted.

Miscellaneous nitrous oxide = dinitrogen oxide = N2O = cream charger carbon dioxide = CO2 = soda charger t = tea spoon = 5 mL T = table spoon = 15 mL 1 egg ≈ 55 g 1 egg white ≈ 40 g ≈ 5 g egg white powder + 35 g water 1 egg yolk ≈ 15 g

Appendix 61 Texture – A hydrocolloid recipe collection, v.2.1 (June 2008) Available for free download from http://khymos.org and http://blog.khymos.org

List of common chemicals Popular name Synonyms Formula CAS E-number calcium chloride calcium(II) chloride, CaCl2 [10043-52-4] E509 calcium dichloride calcium calcium (2R,3S,4R,5R)- 2,3,4,5,6- C12H22CaO14 [299-28-5] E578 gluconate pentahydroxyhexanoate calcium lactate calcium 2-hydroxypropanoate C6H10CaO6 [814-80-2] E327 carbon dioxide CO2 [124-38-9] E290 citric acid 2-hydroxypropane-1,2,3- C6H8O7 [77-92-9] E330 tricarboxylic acid cream of tartar potassium bitartrate, potassium KC4H5O6 [868-14-4] E336 hydrogen tartrate glycerol glycerine, glycerin, propane-1,2,3- C3H8O3 [56-81-5] E422 triol isomalt C12H24O11 [64519-82-0] E953 lime pickling lime, calcium hydoxide Ca(OH)2 [1305-62-0] E526 nitrous oxide dinitrogen oxide N2O [10024-97-2] E942 potassium citrate tripotassium citrate C6H5K3O7 [866-84-2] E332 potassium potassium dihydrogenphosphate KH2PO4 [7778-77-0] E340 phosphate sodium citrate trisodium citrate, trisodium 2- Na3C6H5O7 [68-04-2] E331 hydroxypropane-1,2,3- tricarboxylate sorbitol (2R,3S,4S,5S)-hexane-1,2,3,4,5,6- C6H14O6 [50-70-4] E420 hexol

Conversion table for brand names Name Texturas CP Kelco texturePro d) Sosa d) Agar Agar Agazoon Calcium chloride Calcic Clorur/Gelesfera B Calcium gluconate Glucoa) Gluconolactat a) Calcium lactate Calazoon Gellan gum Kelcogel Gellazoon - low acyl Gellan Kelcogel F - high acyl Kelcogel LT 100 Guar gum Guarzoon Iota carrageenan Iota Genuvisco Iotazoon Kappa carrageenan Kappa Genu Texturizer Lambda carrageenan Genuvisco Lecithin Lecite Soya lecithin Gelespuma b) Locust bean gum Genu Gum Locuzoon Maltodextrin Malto Maltosec Methyl cellulose Metil Cekol Celluzoon Metilgel Mono/diglyceride Glice Emulsifying paste Pectin Genu GelGras Sodium alginate Algin Algizoon Gelesfera A Sodium citrate Citras Kit pH Sucrose esters of fatty acids Sucro Xanthan gum Xantana Keltrol Xanthazoon Gelespessa c) a) A mixture of calcium gluconate and calcium lactate b) A mixture of lecithin, glucose, potassium phosphate and silica c) A mixture of xanthan and maltodextrin d) It seems as if all texturePro and many of the Sosa products are blended with maltodextrin. This helps dispersion and may also allow the use of a measuring spoon as the volume increases. But since the exact blending ratio is not known, these products can not be used with the recipes in this collection.

Appendix 62 Texture – A hydrocolloid recipe collection, v.2.1 (June 2008) Available for free download from http://khymos.org and http://blog.khymos.org

Comparison of hydrocolloid properties Name agar (E406) carrageenan (E407) carrageenan (E407) cornstarch gelatin (E441) iota type kappa type Origin polysaccharide obtained from red polysaccharide obtained from red polysaccharide obtained from red polysaccharide extracted from protein obtained from collagen in algae (several species) seaweed seaweed. maize/corn animals Properties, thermoreversible, heat resistant, thermoreversible, soft, shear- thermoreversible, firm, brittle gel thermoirreversible thickener thermoreversible, soft, elastic gel; texture brittle gel; high hysteresis thinning, elastic gel with calcium with potassium melts in mouth Clarity clear to semi-opaque clear/slightly turbid opaque clear, transparent Dispersion in cold or hot water cold water, dispersion is improved cold water, dispersion is improved cold water bloom in cold water. by mixing with sugar (3-5x) or small by mixing with sugar (3-5x) or small amounts of alcohol amounts of alcohol Hydration > 90 °C; heating to boil necessary > 70 °C; for high sugar > 70 °C 62-72 °C ~50 °C (dissolution) for gelling. concentrations: add sugar after hydration. pH 2.5-10 4-10 4-10 4-10 Setting 35-45 °C, rapid (minutes) 40-70 °C (0.2-0.8%), higher temp. 30-60 °C (0.2-0.8%), higher temp. thickens when heated > 70 °C < 15 °C, slow (hours) with increasing electrolyte conc. with increasing electrolyte conc. Melting 80-90 °C% 5-10 °C above setting temperature 10-20 °C above setting temperature 25-40 °C (unless mixed with starch) (unless mixed with certain proteins) Promoter sugar; sorbitol and glycerol improve calcium yields soft and elastic gels potassium, milk protein transglutaminase (1-3%), milk, elasticity. sugar, low alcohol conc. Inhibitor tannic acid (counteracted by add. of hydrolysis of solution at low pH with salts; hydrolysis of solution at low pH around 2-3 lowers viscosity salts; acids; prolonged heating; glycerol); prolonged heating at pH prolonged heating; gels are stable pH with prolonged heating; gels are proteases in fresh kiwi, papaya, outside the range 5.5-8 stable pineapple, peach, mango, guava, fig; high alcohol conc.; tannins can cause precipitation Tolerates salt, sugar, alcohol, acid, proteases salt alcohol up to ~40% Viscosity of low medium low high once fully hydrated low solution Typical 0.2% will set, 0.5% gives firm jelly, 1-1.5% for gel 1.5% for gel [0.4-10.4%] 0.5-1.5% for espumas; 0.6-1.7% for concentration [0.24-3%] * [0.02-1.5%] [0.02-1.5%] gels; [0.12-7.9%] Synergies locust bean gum (only with certain starch locust bean gum (increased agar types) elasticity, improves clarity, reduced syneresis), konjac, tara, milk protein Syneresis yes (can be prevented by replacing no yes 0.1-0.2% agar with locust bean gum) * Concentrations in [square brackets] show range exemplified in this collection. Table continued on next page

Appendix 63 Texture – A hydrocolloid recipe collection, v.2.1 (June 2008) Available for free download from http://khymos.org and http://blog.khymos.org

Name gellan (E418) gellan (E418) guar gum (E412) konjac glucomannan (E425) locust (carob) bean gum (E410) low acyl (LA) high acyl (HA) Origin polysaccharide obtained by polysaccharide obtained by polysaccharide extracted from the polysaccharide extracted from the polysaccharide extracted from the fermentation of Sphingomonas fermentation of Sphingomonas seeds of the legume Cyamopsis tuber Lasioideae Amorphophallus seeds of the legume Ceratonia elodea elodea tetragonolobus siliqua Properties, thermoirreversible, hard, brittle gel; thermoreversible, soft, elastic gel; very stable, quick acting thickener, shear-thinning viscous sol. with fatty thickener, often used in ice cream; texture sodium/potassium ions give thickener if not heated suitable for suspending particles mouth feel; thermoreversible elastic elastic gel in 1:1 ratio with xanthan thermoreversible gels gels w. xanthan/kappa carrageenan; thermoirreversible gels at pH 9-10 Clarity transparent opaque transparent transparent Dispersion cold water; d. is improved (allowing cold water; d. is improved (allowing cold water, d. is improved by mixing cold water; d. can be improved by cold water; d. can be improved by add. to hot solutions) by mixing with add. to hot solutions) by mixing with with sugar (3-5x) or small amounts mixing with sugar or flour (3-5x). mixing with sugar (3-5x). sugar (3-5x), glycerol, alcohol or oils sugar (3-5x), glycerol, alcohol or oils of alcohol (3-5x); hard water promotes d. (3-5x); hard water promotes d. Hydration 90-95 °C; keep pH > 3.9; add sugar 85-95 °C; can be hydrated at pH < cold or hot water cold water with continuous stirring > 90 °C (dissolution) after hydration; inhibited in presence 4; less sensitive to ions; add sugar for at least 2h of sodium and calcium, but 0.1-0.3% after hydration sodium citrate helps pH 4-10 3-10 4-10 ~3-10 Setting 10-60 °C, rapid (minutes) 70-80 °C Melting does not melt 70-80 °C w. xanthan: yes, alkaline gels: no Promoter gelling promoted by calcium, gelling is not sensitive to ions xanthan, kappa carrageenan will only gel in presence of agar, magnesium, sodium, potassium and kappa carrageenan or xanthan acids Inhibitor will not hydrate at pH < 3.9 or with low pH viscosity decreases with decreasing sodium/calcium salts present pH; gelling occurs at higher pH. Tolerates salts, acidic foods salt and sugar salt, acidic foods Viscosity of low high high in cold low temperature: high low temperature: high solution low in hot high temperature: lower highest viscosity obtained > 60 °C Typical 0.4-0.7% for gels (self supporting 0.4-0.7% for gels (self supporting 0.2-0.5% (very sticky solutions 0.1-0.3% for viscous solutions 0.1-1.0% concentration from 0.05%); [0.03-2.6%] from 0.2%); [0.03-2.6%] above 1%) Synergies locust bean gum, xanthan xanthan, kappa carrageenan, locust xanthan, kappa carrageenan bean gum Syneresis no (if left untouched) no Table continued on next page

Appendix 64 Texture – A hydrocolloid recipe collection, v.2.1 (June 2008) Available for free download from http://khymos.org and http://blog.khymos.org

Name methyl cellulose (E461) pectin (E440) pectin (E440) sodium alginate (E401) xanthan (E415) low methoxyl (LM) high methoxyl (HM) Origin a modified polysaccharide derived polysaccharide derived from citrus polysaccharide derived from citrus polysaccharide extracted from polysaccharide obtained by from cellulose rich plants. peel and apple pomace. peel and apple pomace. brown algae. fermentation of Xanthomonas campestris Texture thermoreversible soft elastic gel thermoreversible gels thermoirreversible gels thermoirreversible gel in presence of high viscosity, shear-thinning; when heated; helps form and calcium ions; shear-thinning thermoreversible soft elastic gels w. stabilize foams when cold thickener in absence of calcium locust bean gum or konjac Clarity clear, transparent clear, transparent clear, transparent clear, mostly transparent Dispersion hot or cold water, use slow speed to cold water; d. can be improved by cold water; d. can be improved by cold water; d. can be improved by cold or hot water; d. can be avoid foaming; mix with small mixing with sugar (3-5x) mixing with sugar (3-5x) mixing with sugar (3-5x); add. of improved by mixing with sugar (10x) amount of hot water to avoid lumps acidic liquids may cause or glycerol, alcohol or vegetable oil. and stir into the rest of the cold precipitation of alginic acid water Hydration cold water, leave over night; add salt cold or hot water cold or hot water; will not dissolve if cold or hot water; if cold, allow to cold or hot water; does not hydrate (dissolution) after complete hydration > 25% sugar hydrate for a couple of hours at high sugar concentrations (>65%). pH 2-13 2.5-5.5 2.5-4 2.8-10 1-13 Setting gels when heated to 50-60 °C 40-85 °C (depending on pH and independant of temp. degree of methoxylation) Melting melts below the setting temperature yes no no (but prolonged heating at low/high pH will destabilize gel) Promoter alcohol rises setting temperature requires calcium ions for gelling; can requires acidity (pH < 3.5) and high requires calcium for gelling gel in presence of milk (0.6-0.9% sugar contents for gelling (60-80% pectin required) soluble solids, mainly sugar) Inhibitor salt lowers setting temperature high sugar concentrations, low pH pH < 4 (is corrected by addition of sodium citrate); gels at too high ion/salt concentrations Tolerates acids, bases up to ~50% ethanol (d. and hydrate acids/bases, salts, heating, in water before addition of alcohol) enzymes, up to 60% ethanol Viscosity of low when cold, high when hot low low low in neutral water, high at lower high (independent of temperature) solution pH Typical 1-2% for gels; [0.26-3.4%] [0.15-3.1%] [0.15-3.1%] 0.5-1% for normal spherification; 0.25% thin running sauce, 0.7-1.5% concentration [0.3-5%] thick sauces, 0.5-0.8% foams; [0.08- 0.85%] Synergies guar, locust bean gum, konjac Syneresis yes yes yes yes

Appendix 65 Texture – A hydrocolloid recipe collection, v.2.1 (June 2008) Available for free download from http://khymos.org and http://blog.khymos.org

References In addition to the references given for each recipe, the following websites and books have been consulted in the compilation of the recipes and the appendix:

Websites http://inicon.net http://en.gastronomie.kalys.com http://food.oregonstate.edu/gums http://www.cybercolloids.net http://en.wikipedia.org http://www.texturaselbulli.com http://www.sosa.cat http://forums.egullet.org http://www.cpkelco.com http://www.foodproductdesign.com

Books Belitz, H. D.; Grosch, W.; Schieberle, P. Food chemistry (3rd ed.), 2004, Springer. Imeson, A. (ed.) Thickening and gelling agents for food, 1999, Aspen publishers. McGee, H. On food and cooking – The science and lore of the kitchen (2nd ed.), 2004, Scribner. Phillips, G. O.; Williams, P. A. (ed.) CRC handbook of hydrocolloids, 2000, Woodhead.

References 66 Texture – A hydrocolloid recipe collection, v.2.1 (June 2008) Available for free download from http://khymos.org and http://blog.khymos.org

Suppliers

Europe North America http://www.bienmanger.com http://le-sanctuaire.com http://www.buchgourmet.de http://parisgourmet.com http://www.bos-food.de http://www.chefrubber.com http://www.cuisine-innovation.fr http://www.dcduby.com/entertain http://www.infusions4chefs.co.uk http://www.lepicerie.com http://www.jeloshop.de http://www.terraspice.com http://www.gastronomie.kalys.com http://www.ticgums.com http://www.mcc-metropolis.com http://www.willpowder.net http://www.phode.com http://www.texturaselbulli.com http://www.texturepro.de

Asia http://www.ajiusafood.com

Australia http://www.mfcd.net/depot

Updated list available at http://khymos.org/suppliers.php. To be added, please send a link to [email protected].

Suppliers 67 Texture – A hydrocolloid recipe collection, v.2.1 (June 2008) Available for free download from http://khymos.org and http://blog.khymos.org

Texture index

Overview of texture-hydrocolloid combinations represented in recipe collection x indicates used of single hydrocolloid + indicates use in combination with other hydrocolloids Agar Carrageenan Cornstarch Gelatin Gellan Guar gum Gum arabic Konjac Lecithin gum Locust bean Maltodextrin cellulose Methyl Pectin Sodium alginate Xanthan

Emulsion x x x x x x

Film x x x x

Fluid gel x+ x+ x + +

Foam x+ x+ x x+ + x x+ x x+

Frozen + + x x x + +

Gel x+ x+ x+ x+ x+ x+ x+ + x + x+ x+ x x+

Liquid x x+ x x x x x x x

Noodle x x x

Other use x x x x x x

Solid x x x

Solid foam x x x x

Spherification + x x x + x

Know a recipe that fills a "hole"? Let me know at [email protected].

Texture index 68 Texture – A hydrocolloid recipe collection, v.2.1 (June 2008) Available for free download from http://khymos.org and http://blog.khymos.org

List of recipes according to texture and hydrocolloid used

Category Category includes * Emulsion Liquids with a significant proportion of fat/oil Film Thin, flexible sheets Fluid gel Gels which have been sheared after gelling to yield a purée like texture Foam Airs, espumas, fluffed gels, soufflés, whipped cream, mousse, chantilly Frozen Ice creams, sorbets Gel Gels, jellies, jams, marmalades, lokums, spreads, icings Liquid Liquids and thickened liquids Noodle Noodles made by gelling in PVC tube, extrusion in setting liquid or cutting/shaping of films Other use All recipes not fitting into any of the remaining categories Solid Very hard (non-flexible) gels and solids Solid foam Marshmallows, frozen foams, meringues Spherification Calcium and potassium induced gelling (normal/reverse), instant gelling in cold oil or liquid nitrogen * Note that the same recipe might appear in several categories

A pluss sign (+) after a hydrocolloid means it is used in combination with other hydrocolloids in the listed recipes.

Emulsion Fluid gel Agar Agar+ Vinaigraitte sheets ...... 10 Flavored agar cream...... 55 Gelatin Fluid gel (basic recipe)...... 55 Kientzheim butter foam...... 25 Carrageenan Olive oil gummy bears...... 23 Chocolate foam, chantilly and dessert...... 12 Gellan Carrageenan+ Olive oil gelatin ...... 29 Mint jelly, sauce and foam ...... 53 Lecithin Gellan Orange air with olive oil ...... 35 Almond fluid gel ...... 28 Methyl cellulose Fluid gel for beverages ...... 27 Olive oil soba noodles ...... 39 Pomegranate and vodka fluid gel ...... 28 Pulp suspension beverage (fluid gel)...... 27 Xanthan Balsamic vinegar dressing...... 52 Konjac+ Fruit pureé mayonnaise...... 52 Mint jelly, sauce and foam ...... 53 Iberian ham cream...... 51 Xanthan+ Flavored agar cream...... 55 Film Fluid gel (basic recipe)...... 55 Agar Cold cod-fish salad with agar ...... 8 Foam Vinaigraitte sheets ...... 10 Agar Gellan Chocolate mousse ...... 8 Consommé macaroni ...... 29 Hot red berry chantilly...... 9 Saffron tagliatelle...... 29 Hot vegetable mousse ...... 7 Methyl cellulose Agar+ Hot mozzarella sheets...... 39 Flavored agar cream...... 55 Thick film (like plastic/leather) ...... 40 Carrageenan Thin film (brittle, melting) ...... 40 Basic foam with carrageenan ...... 12 Sodium alginate Chocolate foam, chantilly and dessert...... 12 Thin film ...... 49 Carrageenan+ Hot transparent savory mousse...... 54

Texture index 69 Texture – A hydrocolloid recipe collection, v.2.1 (June 2008) Available for free download from http://khymos.org and http://blog.khymos.org

Mint jelly, sauce and foam...... 53 Xanthan Cornstarch Fake cappuccino foam...... 51 Grapefruit souffles ...... 15 Piña colada espuma ...... 51 Soft meringue for pie filling...... 15 Xanthan+ Gelatin Flavored agar cream...... 55 Asparagus espuma...... 20 Hot transparent savory mousse...... 54 Bavarian cream ...... 23 Lemon whip...... 55 Citrus foam ...... 19 Marshmallow foam...... 57 Cold coffee espuma...... 20 Cucumber yoghurt espuma ...... 21 Frozen Fruit espuma...... 19 Agar+ Heat stable gelatin gel and foam...... 24 Martini sorbet ...... 55 Jellied gin and tonic...... 24 Carrageenan+ Key lime cloud ...... 19 Standard ice cream...... 53 Kientzheim butter foam...... 25 Mango espuma...... 19 Cornstarch Piña colada espuma...... 22 Cornstarch ice cream...... 15 Raspberry espuma ...... 21 Gelatin Red beet foam ...... 22 Cranberry Ginger Sorbet...... 19 Saffron foam ...... 20 Frozen champagne...... 24 Stabilization of whipped cream...... 22 Gazpacho sorbet...... 20 Sweet lemon foam...... 23 Rhubarb strawberry sorbet ...... 19 Watermelon foam ...... 22 Guar gum Gelatin+ Banana ice cream ...... 31 Ravioli filled with mango mousse ...... 55 Tonka bean ice cream ...... 31 Warm chocolate coffee mousse ...... 56 Lecithin Konjac+ Peachy soy ice cream...... 35 Hot transparent savory mousse ...... 54 Locust bean gum+ Mint jelly, sauce and foam...... 53 Standard ice cream...... 53 Lecithin Xanthan Frozen parmesan air ...... 34 Strawberry ice cream...... 51 Lime air...... 34 Orange air with olive oil ...... 35 Xanthan+ Tea air...... 35 Martini sorbet ...... 55 Methyl cellulose Gel Cellulose stabilized foam...... 39 Agar Methyl cellulose+ Agar drink with lime...... 10 Lemon whip ...... 55 Agar gel cubes ...... 9 Marshmallow foam ...... 57 Battered baby squids with agar noodles...... 9 Ravioli filled with mango mousse ...... 55 Chocolate flavored doughnut icing ...... 10 Warm chocolate coffee mousse ...... 56 Coconut jelly with strawberry sauce ...... 7 Non-hydrocolloid Cold cod-fish salad with agar...... 8 Chocolate chantilly ...... 58 Fruit jelly...... 8 Chocolate mousse...... 58 Fruity flan dessert ...... 7 Egg white foam (Troll cream) ...... 59 Hot lobster gelatin ...... 7 Foamy hot ginger mayonnaise foam...... 58 Lemon curd with agar ...... 7 Marshmallow fluff...... 59 Orange marmelade...... 9 Potato foam ...... 58 Parmesan spaghetti...... 10 Spinach espuma...... 58 Sweet Potato Jelly ...... 10 Vanilla yogurt parfait...... 58 Terrine of basil ...... 7 Vauquelin...... 59 Vinaigraitte sheets ...... 10 Vessel 75 with maple syrup foam...... 59 Yokan...... 8 Warm potato espuma ...... 58 Agar+ Zabaglione...... 59 Caviar using cold oil technique ...... 55 Pectin Loukoums chew (Turkish delight) ...... 54 Green tea sour mousse...... 43 Martini sorbet ...... 55

Texture index 70 Texture – A hydrocolloid recipe collection, v.2.1 (June 2008) Available for free download from http://khymos.org and http://blog.khymos.org

Carrageenan Onion pureé ...... 28 Basic gel recipe with iota carrageenan...... 13 Reduced sugar jam using HA/LA blend...... 27 Basic gel recipe with kappa carrageenan....13 Saffron tagliatelle ...... 29 Celery pudding ...... 13 Warm tomato jelly ...... 28 Chocolate foam, chantilly and dessert ...... 12 Gellan+ Fruit-flavored water dessert jelly ...... 12 Dessert jelly ...... 55 Gelatinated cucumbers in bloom...... 13 Guar gum Milk gel...... 12 Banana ice cream ...... 31 Pineapple gel...... 12 Tonka bean ice cream ...... 31 Porcini amber ...... 13 Guar gum+ Carrageenan+ Milk pudding...... 56 Chocolate flan...... 57 Loukoums chew (Turkish delight)...... 54 Gum arabic Milk pudding ...... 56 Hard gums ...... 32 Mint jelly, sauce and foam...... 53 Soft gums and pastilles...... 32 Soft chocolate gel...... 54, 56 Gum arabic+ Standard ice cream ...... 53 Loukoums chew (Turkish delight) ...... 54 Tortenguss (German cake glaze)...... 57 Konjac+ Cornstarch Flexible foie gras...... 54 Chocolate Cornstarch Pudding ...... 16 Loukoums chew (Turkish delight) ...... 54 Cornstarch ice cream ...... 15 Mint jelly, sauce and foam ...... 53 Halva balls with feta cheese and pistachio..15 Lecithin Liquorice candy ...... 16 Peachy soy ice cream...... 35 Turkish delight ...... 16 Locust bean gum+ Cornstarch+ Caviar using cold oil technique ...... 55 Chocolate flan...... 57 Soft chocolate gel ...... 54 Tortenguss (German cake glaze)...... 57 Standard ice cream...... 53 Gelatin Methyl cellulose 90 years of aviation ...... 23 Basic recipe for hot melting jelly ...... 40 Bavarian cream ...... 23 Corn pudding ...... 39 Carbonated yuzu jelly...... 21 Cream cheese noodles...... 39 Cheese cake with lemon ...... 20 Hot mozzarella sheets ...... 39 Cranberry Ginger Sorbet ...... 19 Hot vanilla ice cream...... 40 Fruit jelly ...... 23 Olive oil soba noodles...... 39 Gazpacho sorbet ...... 20 Parsley spaghetti with porcini soup ...... 40 Heat stable gelatin gel and foam...... 24 Tender broad bean balls...... 39 Olive caviar...... 23 Thick film (like plastic/leather)...... 40 Olive oil gummy bears...... 23 Thin film (brittle, melting)...... 40 Orange and grapefruit consomme...... 22 Panna cotta ...... 21 Methyl cellulose+ Red wine jelly ...... 24 Hummus gnocchi ...... 56 Rhubarb strawberry sorbet...... 19 Multiple hydrocolloids Salmon mousse...... 22 Dessert jelly ...... 54 Wine gum ...... 24, 25 Pectin Gelatin+ Liquorice candy (wheat flour based)...... 43 Dessert jelly ...... 55 Paté fruit...... 43 Hummus gnocchi...... 56 Soft set orange marmalade ...... 43 Gellan Traditional raspberry jam ...... 43 Amaretto jelly...... 28 Wine jelly...... 44 Apple noodles...... 29 Pectin+ Apple puree ...... 28 Soft chocolate gel ...... 56 Bake-stable fruit preparation ...... 27 Sodium alginate Banana-cocoa raviolis ...... 27 Restructured onions...... 48 Consommé macaroni ...... 29 Sodium alginate cubes...... 49 Fruit juice jelly...... 27 Thin film...... 49 Jelly sweets ...... 29 Maple gel ...... 29 Tara+ Olive oil gelatin ...... 29 Loukoums chew (Turkish delight) ...... 54

Texture index 71 Texture – A hydrocolloid recipe collection, v.2.1 (June 2008) Available for free download from http://khymos.org and http://blog.khymos.org

Xanthan Parsley spaghetti with porcini soup ...... 40 Balsamic vinegar dressing...... 52 Field poppy ice cream ...... 51 Other use Fruit pureé mayonnaise...... 52 Agar Iberian ham cream...... 51 Clear liquid by agar filtration ...... 7 Xanthan+ Gelatin Flexible foie gras ...... 54 Clear liquid by gelatin filtration...... 19 Loukoums chew (Turkish delight)...... 54 unBloody Mary (gelatin filtration) ...... 21 Martini sorbet...... 55 Guar gum+ Gluten free flour ...... 56 Liquid Gum arabic Agar Candied rose petals ...... 32 Cold sauce with green cardamom...... 8 Lecithin Carrageenan Apple strudel ...... 35 Frappuccino...... 12 Bread machine dough enhancer...... 35 Carrageenan+ Methyl cellulose Vinaigrette-style salad dressing ...... 54 Soya burgers...... 40 Cornstarch Xanthan John Nott's wine chocolate...... 15 Gluten free flour mix...... 52 Pastry creme ...... 16 Vanilla sauce (No-egg custard) ...... 15 Xanthan+ Gelatin Gluten free flour ...... 56 Cold sauce with green cardamom...... 21 Solid Gellan Cornstarch Fluid gel for beverages...... 27 Pulp suspension beverage (fluid gel) ...... 27 Liquorice candy...... 16 Turkish delight...... 16 Guar gum Gellan Fruit sauce...... 31 Red raspberry freeze drink...... 31 Carrot lolly...... 28 Locust bean gum Maltodextrin Bacon powder ...... 37 Super foamy milkshake ...... 36 Bitter almond oil crumbs ...... 37 Maltodextrin Nutella powder ...... 37 Sour mix recipe...... 37 White chocolate powder...... 37 Pectin Cold sauce with green cardamom...... 43 Solid foam Xanthan Gelatin Balsamic vinegar dressing...... 52 Frozen champagne...... 24 Banana milkshake ...... 51 Fruit marshmallows...... 24 Coco cola...... 52 Marshmallows ...... 24 Tempura batter ...... 51 Gum arabic White sangría in suspension ...... 51 Marshmallows ...... 32 Xanthan+ Methyl cellulose Vinaigrette-style salad dressing ...... 54 Marshmallow...... 39 Xanthan Noodle Marshmallows with xanthan...... 52 Agar Battered baby squids with agar noodles ...... 9 Spherification Parmesan spaghetti...... 10 Agar+ Gellan Caviar using cold oil technique ...... 55 Apple noodles...... 29 Carrageenan Consommé macaroni ...... 29 Saffron tagliatelle...... 29 Spherification with iota carrageenan...... 13 Spherification with kappa carrageenan...... 13 Methyl cellulose Gelatin Cream cheese noodles...... 39 Olive oil soba noodles ...... 39 90 years of aviation...... 23 Olive caviar ...... 23

Texture index 72 Texture – A hydrocolloid recipe collection, v.2.1 (June 2008) Available for free download from http://khymos.org and http://blog.khymos.org

Gellan Mozzarella spheres (reverse spherification)46 Spherification with gellan...... 28 Restructured onions...... 48 Locust bean gum+ Spherical croquettes (reverse spherification Caviar using cold oil technique...... 55 ...... 47 Spherical mango ravioli...... 46 Sodium alginate Spherical mussels (reverse spherification). 47 Carbonated mojito spheres (reverse Spherical olives (reverse spherification)..... 47 spherification) ...... 49 Spherical tea ravioli...... 46 Cola caviar...... 48 Veal bone marrow (reverse spherification). 48 Kir moleculaire...... 48 Yoghurt beads (reverse spherification)...... 46 Liquid pea ravioli...... 46 Melon cantaloupe caviar...... 48

Texture index 73 Texture – A hydrocolloid recipe collection, v.2.1 (June 2008) Available for free download from http://khymos.org and http://blog.khymos.org

Keyword index agar ...... 2, 4, 6, 7, 8, 9, 10, 12, 18, 21, 36, 43, 44, 45, 54, 55, 63, 64 agar filtration...... 7 calcium chloride...... 46, 47, 48, 49, 62 calcium gluconate...... 47, 48, 62 calcium lactate...... 13, 27, 28, 46, 47, 48, 49, 62 carbon dioxide ...... 21, 49, 52, 61, 62 carrageenan ...... 11, 12, 13, 33, 36, 45, 53, 54, 56, 57, 60, 62, 63, 64 iota carrageenan...... 11, 12, 13, 54, 56, 60 kappa carrageenan...... 13, 33, 36, 45, 53, 57, 60, 64 carragenan ...... 54 citric acid...... 8, 12, 23, 24, 25, 27, 29, 32, 36, 37, 43, 51, 54, 55, 62 cornstarch...... 3, 4, 14, 15, 16, 17, 52, 57, 63 cream charger ...... 20, 21, 22, 51, 58 cream of tartar ...... 15, 16, 52, 62 dextrin...... 8, 49 maltodextrin ...... 8, 28, 37, 62 espuma...... 19, 21, 22, 51 ethanol...... 6, 11, 18, 26, 30, 38, 45, 49, 50, 61, 63, 64, 65 film...... 8, 9, 40, 49, 69 filtration...... 7, 19, 21 fluorescence ...... 45 gelatin...... 6, 7, 8, 18, 19, 20, 21, 22, 23, 24, 25, 29, 32, 43, 45, 51, 55, 56, 61, 63 gelatin filtration ...... 19, 21 gellan...... 4, 18, 26, 27, 28, 29, 45, 55, 64 high acyl gellan ...... 27, 28 low acyl gellan ...... 27, 28, 29, 55 glucose ...... 8, 21, 23, 25, 27, 29, 32, 36, 43, 44, 48, 53, 54, 62 glycerol ...... 6, 8, 9, 26, 32, 40, 50, 62, 63, 64, 65 guar ...... 30, 31, 50, 56, 60, 64, 65 gum arabic...... 3, 32, 54 ice cream...... 15, 16, 18, 19, 20, 31, 33, 35, 36, 40, 48, 49, 50, 51, 53, 64 inulin ...... 36 invert sugar...... 31, 43 isomalt ...... 23, 62 konjac ...... 3, 11, 33, 48, 49, 50, 53, 54, 60, 63, 64, 65 lecithin ...... 4, 12, 34, 35, 62 locust bean gum ...... 3, 6, 11, 18, 30, 33, 36, 50, 51, 53, 54, 55, 60, 63, 64, 65 low acyl gellan ...... 28 maltitol ...... 8, 48, 49, 54 maltodextrin...... 8, 28, 37, 62 methyl cellulose...... 38, 39, 40, 41, 55, 56, 57, 60, 65 mono-/diglycerides ...... 29, 52, 53 nitrous oxide ...... 7, 9, 12, 19, 20, 21, 22, 24, 43, 51, 58, 59, 61, 62 noodle...... 2, 9, 29, 33, 39 pectin...... 6, 8, 18, 21, 42, 43, 44, 45, 56, 60, 65 high methoxyl pectin ...... 43, 44, 60 low methoxyl pectin...... 43, 56 potassium citrate ...... 12, 27, 57, 62 potassium phosphate ...... 13, 62 shear-thinning...... 11, 33, 45, 50, 63, 64, 65 sodium alginate ...... 7, 12, 42, 45, 46, 47, 48, 49, 60, 65 sodium citrate ...... 26, 27, 29, 45, 46, 48, 49, 55, 62, 64, 65 sorbitol...... 6, 62, 63 spherification ...... 4, 42, 45, 46, 47, 48, 49, 55, 65 syringe...... 2, 9, 10, 29, 39, 41, 48 transglutaminase ...... 18, 24, 63 whipper...... 7, 8, 9, 12, 19, 20, 21, 22, 24, 43, 51, 52, 58 xanthan...... 4, 7, 22, 30, 31, 33, 34, 36, 47, 48, 49, 50, 51, 52, 54, 55, 56, 57, 60, 62, 64, 65

Keyword index 74